Do some natural cheeses have heightened antimicrobial powers to fight off Listeria, Salmonella and other foodborne pathogens if they are stored at room temperature? That’s the topic of a research project by a University of Wisconsin, Stout graduate student Emily Lehmann and Assistant Professor Taejo Kim.
Lehmann and Kim say they have seen promising results from the four, five-week trials they have conducted so far. During these trials, they injected different cheeses with Listeria and Salmonella and then monitor their growth.
The project, the first year in a three-year project, took first prize in a statewide competition for University of Wisconsin students held in July.
Listeria, which grows well in cool damp environments, is often associated with foodborne illness linked to cheese. In fact, the Centers for Disease Control and Prevention (CDC) today issued its final report on a Listeria outbreak linked to deli meat and cheese that sickened 10 people, killing one of them.
The outbreak, which began on November 13, 2016, sickened 10 people ranging in age from 40 to 88 years old. All of them were hospitalized. One person died.
During interviews with health officials, case-patients reported purchasing and eating sliced meats and cheeses purchased from grocery store deli counters.
The cases reported by state were: Massachusetts (1), Michigan (2), New Jersey (2), New York (2), Pennsylvania (3). The fatality was reported from Michigan.
If you were sickened in this outbreak or if you have experienced the wrongful death of a loved one and would like to discuss your legal options with our Listeria lawyers, call 1 (888) 377-8900, send a text to 612-261-0856. Or, complete the form below. The consultation is free and there is no obligation.