Hydrogen peroxide (H₂O₂) has a long history of use as an antimicrobial in the dairy industry to preserve raw milk. The effect of H₂O₂ on the survival of Listeria monocytogenes on the surface of Queso Fresco (QF) and the degradation of H₂O₂ on cheese during storage and in dip solutions following successive treatments were determined. Treatment of QF in 10% H₂O₂ for 5 s significantly reduced L. monocytogenes by 2.27 log cfu g⁻¹ by 30 min and to ∼0.5 log cfu g⁻¹ at 24 h post-treatment with no growth thereafter. Residual H₂O₂ levels on cheese decreased from 3200 mg L⁻¹ at 30 min to levels below the limit of quantification at day 21. H₂O₂ concentrations in dip solutions did not change through 100 successive treatments. These data further support the application of H₂O₂ as an effective post-lethality treatment to control L. monocytogenes on high-moisture cheese with potential for commercial application.

过氧化氢（H ₂ O ₂）在乳品工业中用作保存生乳的抗菌剂历史悠久。确定了H ₂ O ₂对Queso Fresco（QF）表面单核细胞增生李斯特氏菌的存活的影响，以及在连续处理后在储存和浸泡溶液中干酪中H ₂ O ₂的降解。QF在10％H ₂ O _2中处理5 s到30分钟时，单核细胞增生李斯特菌显着降低2.27 log cfu g ^-1，在处理后24 h降至约0.5 log cfu g ^-1，此后不再生长。残留H奶酪上的₂ O ₂含量从30分钟的3200 mg L ^-1降至第21天的定量极限以下。经过100次连续处理，浸液中的H ₂ O ₂浓度没有变化。这些数据进一步支持H ₂ O ₂作为有效的致死后处理，以控制具有高商业应用潜力的高水分干酪上的单核细胞增生李斯特氏菌。