An ongoing project is identifying the bacteria present in dairy processing environments to evaluate the impact on Listeria monocytogenes.
Teagasc in Ireland and the University of Veterinary Medicine Vienna in Austria are collecting samples from dairy processing plants and characterizing the microorganisms, with the aim being to prevent the presence of harmful pathogens.
The LmRNA project is gaining an understanding of Listeria monocytogenes’ response to dairy environment conditions. Mock communities of microorganisms are being created in the laboratory to mimic what is found in dairy environments. The role of other microorganisms is being investigated to determine their impact on Listeria monocytogenes.
A food processing environment is not sterile and the presence of some microorganisms in cheese production can be desired. During dairy processing, milk components may adsorb to surfaces enhancing attachment and biofilm formation.
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