OCCURRENCE OF LISTERIA SPP. AS A SIGNIFICANT CRITICAL CONTROL POINT IN CHEESE PRODUCTION AND PACKAGING

4th International Symposium On Biotechnology (2026),  [pp. 841-847]
 
AUTHOR(S) / АУТОР(И): Lina Hristovska, Nina Dimovska, Biljana Trajkovska, Vladimir Kitanovski
 
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DOI: https://doi.org/10.46793/SBT26.841H

ABSTRACT / САЖЕТАК:

This paper’s primary goal was to assess the presence of Listeria spp., a key indicator group that signals conditions favorable for the growth or survival of L. monocytogenes, as part of an environmental monitoring plan for pathogens, in a dairy plant, located in Macedonia. During 2025, 615 swabs were taken from various surfaces and finished products during the production and packaging of cheese and were anaysed for Listeria spp. and L. monocytogenes. The results showed that Listeria spp. is most present in samples that are not in direct contact with the finished product but is present in high-hygiene processing areas. L. monocytogenes was detected in one swab from stairs, one swab from a drain, and in one cheese sample. The detection of Listeria spp. in cheese production suggests that post-production contamination poses a risk. Therefore, identification of potential sources of L. monocytogenes is crucial for the implementation of corrective and preventive measures.

KEYWORDS / КЉУЧНЕ РЕЧИ:

Listeria spp., Listeria monocytogenes, cheese production, critical control point, dairy

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

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