Behavior of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese
| Autor: | Guido Finazzi, Andrea Serraino, Giacomo Marchetti, Federica Giacometti, Roberto Rosmini, M. N. Losio, Raffaela Riu, Paolo Daminelli |
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| Přispěvatelé: | A. Serraino, G. Finazzi, G. Marchetti, P. Daminelli, R. Riu, F. Giacometti, M.N. Losio, R. Rosmini. |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
0301 basic medicine
Salmonella 030106 microbiology Pasteurization Biology Shelf life medicine.disease_cause law.invention Salmonella Typhimurium Water buffalo mozzarella cheese Cheese stretching Shelf life Food safety 03 medical and health sciences Starter law medicine Food science lcsh:SF1-1100 SALMONELLA TYPHIMURIUM 0402 animal and dairy science food and beverages Ripening 04 agricultural and veterinary sciences Contamination Raw milk 040201 dairy & animal science mozzarella cheese Water buffalo Animal Science and Zoology water buffalo lcsh:Animal culture |
| Zdroj: | Italian Journal of Animal Science, Vol 11, Iss 3, Pp e53-e53 (2012) |
| Popis: | Water buffalo mozzarella cheese (WBMC) is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of Salmonella Typhimurium during the production of artisan water buffalo mozzarella cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with S. Typhimurium and the evolution of S. Typhimurium count during production and shelf life was monitored. In artisan WBMC production technology S. Typhimurium multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce S. Typhimurium contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of S. Typhimurium during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers. |
| Databáze: | OpenAIRE |
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