Butter is a complex matrix characterized by a high fat content. Existing publications on the behavior of Listeria monocytogenes in this type of food reported contrasted results. This study was performed to provide further information and data about raw milk butter's ability to support survival or growth of L. monocytogenes. Durability tests were performed on naturally contaminated samples of raw milk butter with various physico-chemical characteristics. At the end of shelf life, no growth of L. monocytogenes was observed in the studied butters, regardless of their physico-chemical characteristics (pH, a_w, water dispersion index and salt concentration) and the initial level of contamination. The number of positive samples and the colony counts of L. monocytogenes were even decreased at the end of the storage period.

黄油是以脂肪含量高为特征的复杂基质。有关这种食物中单核细胞增生李斯特菌的行为的现有出版物报道了相反的结果。进行这项研究是为了提供有关生乳黄油支持L存活或生长的能力的更多信息和数据。单核细胞增生。对具有各种理化特性的天然污染的生乳黄油样品进行了耐久性测试。保质期结束时，L不会增长。在研究的黄油中观察到单核细胞增生症，无论其理化特性如何（pH，_w，水分散指数和盐浓度）和初始污染水平。L的阳性样本数和菌落数。在储存期结束时，单核细胞增多症甚至减少。