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Dynamic of Listeria monocytogenes in artificially contaminated "fiordilatte" cube cheese.

Comportamento di Listeria monocytogenes in formaggio fiordilatte cubettato, artatamente contaminato.

Author(s) : DAMINELLI P., FINAZZI G., LOSIO M. N., et al.

Type of article: Article

Summary

Fiordilatte cheese, as mozzarella, is a ready to eat food, disciplined by Reg. 2073/2005 CE, in witch Listeria monocytogenes can not overgrow l00 CFU/g of product at the end of shelf life. The cutting operation of whole cheese is considered a critical point due to the contact of cheese with contaminated hands or surfaces. The objective of the trial was to evaluate the dynamic of L. monocytogenes in artificially contaminated "fiordilatte" cube cheese, before the final packaging, with a suspension of pathogens containing L. monocytogenes of product. During the shelf life at 5°C for 21 days L. monocytogenes was not able to increase while during the shelf life at 10°C, L. monocytogenes growed until 100 CFU/g of cheese in few days according the Baranyi model.

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Pages: 1024-1029

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Details

  • Original title: Comportamento di Listeria monocytogenes in formaggio fiordilatte cubettato, artatamente contaminato.
  • Record ID : 2008-0750
  • Languages: Italian
  • Subject: Regulation
  • Source: Rev. Ferment. Ind. aliment. - vol. 46 - n. 473
  • Publication date: 2007/10

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