Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening
Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival...
Ausführliche Beschreibung
Autor*in: |
Zangerl, Peter [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2009 |
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Schlagwörter: |
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Anmerkung: |
© Springer-Verlag 2009 |
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Übergeordnetes Werk: |
Enthalten in: European journal of wood and wood products - Berlin : Springer, 2009, 68(2009), 4 vom: 10. Nov., Seite 415-419 |
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Übergeordnetes Werk: |
volume:68 ; year:2009 ; number:4 ; day:10 ; month:11 ; pages:415-419 |
Links: |
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DOI / URN: |
10.1007/s00107-009-0381-6 |
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Katalog-ID: |
SPR000693898 |
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245 | 1 | 0 | |a Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
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520 | |a Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. | ||
650 | 4 | |a Listeria |7 (dpeaa)DE-He213 | |
650 | 4 | |a Listeria Monocytogenes |7 (dpeaa)DE-He213 | |
650 | 4 | |a Wood Surface |7 (dpeaa)DE-He213 | |
650 | 4 | |a Wood Block |7 (dpeaa)DE-He213 | |
650 | 4 | |a Alpine Pasture |7 (dpeaa)DE-He213 | |
700 | 1 | |a Matlschweiger, Christa |4 aut | |
700 | 1 | |a Dillinger, Klaus |4 aut | |
700 | 1 | |a Eliskases-Lechner, Frieda |4 aut | |
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2009 |
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10.1007/s00107-009-0381-6 doi (DE-627)SPR000693898 (SPR)s00107-009-0381-6-e DE-627 ger DE-627 rakwb eng Zangerl, Peter verfasserin aut Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2009 Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 Matlschweiger, Christa aut Dillinger, Klaus aut Eliskases-Lechner, Frieda aut Enthalten in European journal of wood and wood products Berlin : Springer, 2009 68(2009), 4 vom: 10. Nov., Seite 415-419 (DE-627)594429870 (DE-600)2485250-8 1436-736X nnns volume:68 year:2009 number:4 day:10 month:11 pages:415-419 https://dx.doi.org/10.1007/s00107-009-0381-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2542 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 68 2009 4 10 11 415-419 |
spelling |
10.1007/s00107-009-0381-6 doi (DE-627)SPR000693898 (SPR)s00107-009-0381-6-e DE-627 ger DE-627 rakwb eng Zangerl, Peter verfasserin aut Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2009 Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 Matlschweiger, Christa aut Dillinger, Klaus aut Eliskases-Lechner, Frieda aut Enthalten in European journal of wood and wood products Berlin : Springer, 2009 68(2009), 4 vom: 10. Nov., Seite 415-419 (DE-627)594429870 (DE-600)2485250-8 1436-736X nnns volume:68 year:2009 number:4 day:10 month:11 pages:415-419 https://dx.doi.org/10.1007/s00107-009-0381-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2542 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 68 2009 4 10 11 415-419 |
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10.1007/s00107-009-0381-6 doi (DE-627)SPR000693898 (SPR)s00107-009-0381-6-e DE-627 ger DE-627 rakwb eng Zangerl, Peter verfasserin aut Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2009 Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 Matlschweiger, Christa aut Dillinger, Klaus aut Eliskases-Lechner, Frieda aut Enthalten in European journal of wood and wood products Berlin : Springer, 2009 68(2009), 4 vom: 10. Nov., Seite 415-419 (DE-627)594429870 (DE-600)2485250-8 1436-736X nnns volume:68 year:2009 number:4 day:10 month:11 pages:415-419 https://dx.doi.org/10.1007/s00107-009-0381-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2542 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 68 2009 4 10 11 415-419 |
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10.1007/s00107-009-0381-6 doi (DE-627)SPR000693898 (SPR)s00107-009-0381-6-e DE-627 ger DE-627 rakwb eng Zangerl, Peter verfasserin aut Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2009 Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 Matlschweiger, Christa aut Dillinger, Klaus aut Eliskases-Lechner, Frieda aut Enthalten in European journal of wood and wood products Berlin : Springer, 2009 68(2009), 4 vom: 10. Nov., Seite 415-419 (DE-627)594429870 (DE-600)2485250-8 1436-736X nnns volume:68 year:2009 number:4 day:10 month:11 pages:415-419 https://dx.doi.org/10.1007/s00107-009-0381-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2542 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 68 2009 4 10 11 415-419 |
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10.1007/s00107-009-0381-6 doi (DE-627)SPR000693898 (SPR)s00107-009-0381-6-e DE-627 ger DE-627 rakwb eng Zangerl, Peter verfasserin aut Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2009 Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 Matlschweiger, Christa aut Dillinger, Klaus aut Eliskases-Lechner, Frieda aut Enthalten in European journal of wood and wood products Berlin : Springer, 2009 68(2009), 4 vom: 10. Nov., Seite 415-419 (DE-627)594429870 (DE-600)2485250-8 1436-736X nnns volume:68 year:2009 number:4 day:10 month:11 pages:415-419 https://dx.doi.org/10.1007/s00107-009-0381-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2542 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 68 2009 4 10 11 415-419 |
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Enthalten in European journal of wood and wood products 68(2009), 4 vom: 10. Nov., Seite 415-419 volume:68 year:2009 number:4 day:10 month:11 pages:415-419 |
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Enthalten in European journal of wood and wood products 68(2009), 4 vom: 10. Nov., Seite 415-419 volume:68 year:2009 number:4 day:10 month:11 pages:415-419 |
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Listeria Listeria Monocytogenes Wood Surface Wood Block Alpine Pasture |
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European journal of wood and wood products |
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Zangerl, Peter @@aut@@ Matlschweiger, Christa @@aut@@ Dillinger, Klaus @@aut@@ Eliskases-Lechner, Frieda @@aut@@ |
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The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. 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author |
Zangerl, Peter |
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Zangerl, Peter misc Listeria misc Listeria Monocytogenes misc Wood Surface misc Wood Block misc Alpine Pasture Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
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Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening Listeria (dpeaa)DE-He213 Listeria Monocytogenes (dpeaa)DE-He213 Wood Surface (dpeaa)DE-He213 Wood Block (dpeaa)DE-He213 Alpine Pasture (dpeaa)DE-He213 |
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Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
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Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
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Zangerl, Peter Matlschweiger, Christa Dillinger, Klaus Eliskases-Lechner, Frieda |
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survival of listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
title_auth |
Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
abstract |
Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. © Springer-Verlag 2009 |
abstractGer |
Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. © Springer-Verlag 2009 |
abstract_unstemmed |
Abstract The effect of cleaning and heat disinfection processes of wooden shelves used for cheese ripening on the survival of Listeria monocytogenes was examined. The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. The present study shows that the use of wooden shelves does not affect the hygienic safety of cheeses if such shelves are in good repair and are thoroughly cleaned and sanitized by heat treatment. Therefore, there is no reason to replace wood employed in cheese ripening processes with other materials. © Springer-Verlag 2009 |
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title_short |
Survival of Listeria monocytogenes after cleaning and sanitation of wooden shelves used for cheese ripening |
url |
https://dx.doi.org/10.1007/s00107-009-0381-6 |
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author2 |
Matlschweiger, Christa Dillinger, Klaus Eliskases-Lechner, Frieda |
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Matlschweiger, Christa Dillinger, Klaus Eliskases-Lechner, Frieda |
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10.1007/s00107-009-0381-6 |
up_date |
2024-07-03T17:40:38.087Z |
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The cut boards were inoculated with a suspension containing 5.5 × $ 10^{7} $ colony forming units (CFU)/ml of L. monocytogenes. Survival of L. monocytogenes was investigated in the wood shavings. During the 24-hour incubation period in a humidity chamber, Listeria counts increased by 0.8 log units on average (n = 9), compared to results 1 h after incubation, indicating the absence of antimicrobial properties of the wood in use. Additionally, after incubation for 24 h at room temperature, the boards were cleaned by soaking them for 15 min in a solution of hot alkaline detergent followed by brushing and rinsing with warm water. Some of the cleaned boards were subsequently heat treated at 80°C for 5 min and at 65°C for 15 min, respectively. The cleaning procedure alone was not sufficient to render L. monocytogenes from the upper 2 mm wood layer inactive. In the case of both temperature-time combinations for heat disinfection, however, L. monocytogenes was not detectable. 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score |
7.400154 |