Isolation of this organism typically goes growing at temperatures as low as 2.5°C and through an enrichment step using nutrient as high as 44°C. Because dairy products have broth or Rappaport broth and then through a been implicated in outbreaks of listeriosis, plating medium using an enteric agar (SS, much research has been directed toward XLD, DCL, etc). The CIN agar (cefsulodin- cheese and milk products. The organism has irgasan-novobiocin agar) is commercially been found to survive the processing of available for the isolation of this pathogen; cottage cheese, cheddar cheese, and Colby however many other organisms, such as cheese. A question of great concern is Salmonella and Serratia, also grow on this whether L. monocytogenes can survive the agar. In the author ’s laboratory, a new agar current pasteurization temperature of milk named KV202 has been developed that (i.e
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