Development and validation of the effect of interventions and processes on persistence of Listeria monocytogenes on Queso Fresco cheese

(1) Identify the specific processing step(s) in the manufacture of Queso fresco that may favor survival/outgrowth of target pathogens and/or spoilage microbes.
(2) Develop and validate interventions, used either alone or in combination with other processes for control of pathogens, at a specific processing step and/or post processing, to enhance shelf-life and safety of Queso fresco cheese.
(3) Test the efficacy of high pressure processing in combination with other interventions as a post-packaging step to reduce or eliminate pathogens such as LM from cheese.