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National Agricultural Library
U.S. Department of Agriculture
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  4. Optimizing the application of hydrogen peroxide to control Listeria monocytogenes contamination on the surface of high-moisture cheese

Optimizing the application of hydrogen peroxide to control Listeria monocytogenes contamination on the surface of high-moisture cheese

Objective

(1) Compare the effect of three different concentrations of HP in aqueous dip solutions for the inactivation of L. monocytogenes on high moisture cheese.
(2) Determine effect of different submersion times on the initial inactivation of L. monocytogenes on high moisture cheese.
(3) Determine the potential for L. monocytogenes survival and growth during shelf life following neutralization of HP on cheese
(4) Determine the depletion of HP in dip solutions using the most efficacious treatment identified.​

Investigators
D'Amico, Dennis
Institution
University of Connecticut
Start date
2019
End date
2019
Categories
Listeria
Commodities
Dairy
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