{"id":14137,"date":"2025-03-10T13:26:45","date_gmt":"2025-03-10T13:26:45","guid":{"rendered":"https:\/\/amerexingredientes.com\/blog\/listeria-en-quesos-frescos-riesgos-regulacion-y-conservantes\/"},"modified":"2025-04-28T09:58:10","modified_gmt":"2025-04-28T09:58:10","slug":"listeria-in-fresh-cheese-risks-regulation-and-preservatives","status":"publish","type":"post","link":"https:\/\/amerexingredientes.com\/en\/listeria-in-fresh-cheese-risks-regulation-and-preservatives\/","title":{"rendered":"LISTERIA IN FRESH CHEESES: RISKS, REGULATIONS AND PRESERVATIVES"},"content":{"rendered":"<p><strong>Food safety is a key issue in the dairy industry<\/strong>, and one of the major risks associated with fresh cheeses is the presence of <em>Listeria monocytogenes<\/em> bacteria.<\/p>\n<p>This bacterium can grow even in products made from pasteurised milk, posing a significant health hazard, especially in vulnerable people such as pregnant women, the elderly and immunocompromised individuals.<\/p>\n<p>In this article, we explore what <strong>listeriosis<\/strong> is, why fresh cheeses are prone to contamination, how Listeria is spread and what regulatory measures and solutions exist to ensure the safety of these products.<\/p>\n<h2>What is listeriosis and what are the factors that promote its growth?<\/h2>\n<p><strong>Listeriosis<\/strong> is a serious infection caused by the pathogenic bacterium <em>Listeria monocytogenes<\/em>, which can be found in a wide variety of foods.<\/p>\n<p>Listeria can grow in different food matrices such as <strong>fish<\/strong> (in smoked salmon) and <strong>seafood<\/strong>, in <strong>ready meals<\/strong> (Russian salad), in <strong>fresh<\/strong> <strong>dough<\/strong> (Blinis, precooked dough, pizza dough), in <strong>meats<\/strong> such as <strong>sausages<\/strong> (fuet, Easter sausage) and <strong>cold cuts<\/strong>, and in <strong>sauces<\/strong> (aioli, mayonnaise, cream cheese).<\/p>\n<p>It is estimated that 1,600 people in the United States fall ill annually from listeriosis, with approximately 260 deaths. <strong>According to EFSA it is one of the most serious foodborne diseases.<\/strong><\/p>\n<h2>What are the microbiological risks of consuming fresh cheeses?<\/h2>\n<p><strong>Fresh and soft cheeses<\/strong> made with pasteurised milk are at risk of contamination during the production process (after pasteurisation of the milk) or during their shelf life depending on the storage conditions, in particular with <em>Listeria monocytogenes<\/em>.<\/p>\n<p>There are several factors that also favour that fresh and soft cheeses present a high risk of contamination by this pathogenic bacterium:<\/p>\n<ul>\n<li><strong>High humidity.<\/strong><\/li>\n<li><strong>Low salt content.<\/strong><\/li>\n<li><strong>Low acidity.<\/strong><\/li>\n<\/ul>\n<p>These conditions favour the growth of <em>Listeria monocytogenes<\/em> during refrigerated storage, which increases the risk of infection.<\/p>\n<p>Several studies on outbreaks of listeriosis revealed that soft cheeses made with pasteurised milk were implicated in more outbreaks than those made with raw milk. This could be due to increased consumption of these cheeses, public health messages advising people at higher risk of listeriosis not to eat cheeses made from unpasteurised milk, and conversely less care in handling cheese made from pasteurised milk due to a false sense of security.<\/p>\n<p>In February 2021, CDC investigated an outbreak of listeriosis linked to the consumption of pasteurised cottage cheese. In total, 13 people became ill, four of them pregnant, resulting in two miscarriages and one premature birth. One person died. This outbreak confirms that pasteurisation of milk is not sufficient to eliminate the risk of subsequent contamination in soft cheeses.<\/p>\n<p>In addition, certain groups, such as pregnant women, elderly people and people with weakened immune systems, are at an increased risk of developing serious Listeria infections when consuming fresh cheese, even if it is made from pasteurised milk.<\/p>\n<h2>Why is there a risk of Listeria development in fresh cheeses?<\/h2>\n<p>Fresh cheeses and those made from unpasteurised milk are more likely to be contaminated because <u>they lack a long ripening process<\/u> (which helps pathogenic bacteria to grow less easily).<\/p>\n<p>Among <u>the best known types of fresh cheeses are<\/u>, for example, goat&#8217;s cheese, cottage cheese, mascarpone, ricotta, cottage cheese, mozzarella, ricotta and feta.<\/p>\n<p>These cheeses have in common that they have a <strong>high moisture content and low acidity<\/strong>, factors that facilitate in particular the proliferation of Listeria. Listeria is able to reproduce in a very wide range of <em>pH (from 4.0 to 9.6), temperature (from -1\u00b0C to 45\u00b0C) and water activity (from 0.90)<\/em>. As if this were not enough, it is able to remain dormant at freezing temperatures so that it can reproduce just as effectively once the product is thawed.<\/p>\n<p>In many cases, despite the fact that the manufacturer complies with good manufacturing practices, these are foods with a microbiological risk, not only due to the development of listeria, as we have indicated above, but also of other pathogens such as <em>Salmonella<\/em>.<\/p>\n<p>That is why at Amerex Ingredients we are committed to the <strong>theory of barriers<\/strong> and we offer natural preservatives that favour <u>the food safety of these foods<\/u> throughout their shelf life as an additional guarantee of preservation and safety.<\/p>\n<h2>What does the new regulation say about Listeria?<\/h2>\n<p>According to the legislation in force, a ready-to-eat food is considered to be liable to support the growth of <em>Listeria monocytogenes<\/em> if it complies with the following physico-chemical parameters:<\/p>\n<ul>\n<li>pH &gt; 4,4.<\/li>\n<li>Water activity (aw) &gt; 0,92.<\/li>\n<li>pH &gt; 5 and aw &gt; 0.94 simultaneously.<\/li>\n<\/ul>\n<p>According to the <a href=\"https:\/\/www.boe.es\/buscar\/doc.php?id=DOUE-L-2024-81723\" target=\"_blank\" rel=\"noopener\">current Regulation (EU) 2024\/2895<\/a>, which amends Regulation (EC) 2073\/2005 as regards Listeria monocytogenes, as from 1 July 2026 it shall be effective that:<\/p>\n<ul>\n<li>Ready-to-eat foods that may support the growth of L. monocytogenes, other than those intended for infants or for special medical purposes, <strong>are required to be free of Listeria in all products placed on the market during their shelf-life.<\/strong><\/li>\n<li>However, there is an exception to this rule. A limit of <strong>100 cfu\/g<\/strong> of <em> monocytogenes<\/em> in products placed on the market during their shelf-life applies <strong><em><u>if the operator of the business that produced the food can demonstrate to the satisfaction of the competent authority that the level of Listeria monocytogenes will not exceed this limit<\/u><\/em><\/strong>.<\/li>\n<\/ul>\n<p>This can be demonstrated through <strong>challenge tests<\/strong> or other predictive microbiology studies, always taking into account foreseeable storage and production conditions.<\/p>\n<h2>What products does Amerex offer for the control of Listeria in fresh cheese?<\/h2>\n<p><a href=\"https:\/\/amerexingredientes.com\/en\/\" target=\"_blank\" rel=\"noopener\">Amerex Ingredients<\/a> offers effective solutions to control <em>Listeria monocytogenes<\/em> in fresh cheeses and other ready-to-eat products.<\/p>\n<p>Amerex products, through demonstrations such as challenge tests, have been able to validate on numerous occasions and various ready-to-eat foods (or foods of concern that are not fully cooked for consumption) <strong>as having at least bacteriostatic power against Listeria and, in most cases, Listericidal action (negative growth potential against Listeria)<\/strong>. These results serve as justification that the level of the pathogen will not exceed the limit, or can even be considered <strong><em>as ready-to-eat foods that do NOT support the growth of L. monocytogenes<\/em><\/strong> (as indicated in Regulation (EC) 2073\/2005).<\/p>\n<p>Among the solutions highlighted, <a href=\"https:\/\/amerexingredientes.com\/en\/products\/food-safety-and-commercial-shelf-life\/listeria\/\" target=\"_blank\" rel=\"noopener\">Fermitrat Export<\/a> is presented as a natural and effective alternative to inhibit the growth of Listeria, allowing companies to comply with new regulations without compromising product quality.<\/p>\n<p>Want to find out more about these products? Contact us for a closer and more personalised advice through:<\/p>\n<ul>\n<li>You can write us an email to: <a href=\"mailto:imasd@amerexingredientes.com\" target=\"_blank\" rel=\"noopener\">imasd@amerexingredientes.com<\/a><\/li>\n<li>Call us on: +34 91 845 42 14<\/li>\n<li>Fill in the form below<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/amerexingredientes.com\/wp-content\/uploads\/2020\/06\/Amerex-neXt-time.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-4177 lazyload\" data-src=\"https:\/\/amerexingredientes.com\/wp-content\/uploads\/2020\/06\/Amerex-neXt-time-300x66.jpg\" alt=\"Amerex see you neXt time\" width=\"300\" height=\"66\" data-srcset=\"https:\/\/amerexingredientes.com\/wp-content\/uploads\/2020\/06\/Amerex-neXt-time-300x66.jpg 300w, https:\/\/amerexingredientes.com\/wp-content\/uploads\/2020\/06\/Amerex-neXt-time.jpg 568w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; 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This bacterium can grow even in products made from pasteurised milk, posing a significant health hazard, especially in vulnerable people such as pregnant women, the elderly and immunocompromised [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":14134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[133,333,364],"tags":[147,128,437],"class_list":["post-14137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-uncategorized-en","category-uncategorized-2-en","tag-listeria-2","tag-preservatives-2","tag-queso-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Listeria in fresh cheeses: risks, regulations and preservatives - Amerex Ingredientes<\/title>\n<meta name=\"description\" content=\"Fresh cheeses, due to their physico-chemical characteristics, have a high risk of contamination by listeria.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amerexingredientes.com\/en\/listeria-in-fresh-cheese-risks-regulation-and-preservatives\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Listeria in fresh cheeses: risks, regulations and preservatives - 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