Mozzarella & Listeria: A Hidden Food Safety Risk
Food safety in dairy is often taken for granted, especially when it comes to value-added products like mozzarella cheese. Yet, a recent systematic review and meta-analysis published in the Journal of Dairy Science has raised important red flags. The study examined global data on the prevalence of Listeria monocytogenes in mozzarella cheese and found that the risk is very real—even in products that are pasteurized or considered “safe.”
The researchers highlighted several factors contributing to contamination: poor temperature control during storage and transport, post-processing contamination during slicing or packaging, and lapses in sanitation on processing lines. Extended shelf life under sub-optimal conditions further amplifies this risk.
For India, where dairy value-addition is rapidly growing, this study is a timely reminder. Investment in new dairy plants and cheese production lines must go hand in hand with investment in robust food safety systems. This means strict implementation of HACCP and GMP, reliable cold chain infrastructure, advanced microbial testing facilities, and workforce training. Without these safeguards, growth in dairy processing could inadvertently raise foodborne illness risks, undermining consumer trust and export potential.
Source : Dairynews7x7 Oct 4th 2025 Read full story here