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Dynamics of several pathogen microorganisms in packaged water-buffalo mozzarella cheese.

Dinamica di comportamento di microrganismi patogeni in confezioni di mozzarella di bufala artificialmente contaminate.

Author(s) : OLIVERIO E., FINAZZI G., DAMINELLI P., et al.

Type of article: Article

Summary

The aim of this survey was to evaluate the behaviour of Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, Escherichia coli O157: H7 in packaged water-buffalo mozzarella cheese. Through two successive trials, the conditioning liquid was contaminated with a mixtures of these microorganisms. During the first trial contaminated samples were stored at 20°C for 6 days; in the second samples were stored at four different temperatures for variable times. The results showed that Staph. aureus is not a risk to the consumer because its concentration reduced at all different storage conditions and the toxin is never produced. Salmonella typhimurium and E. coli O157: H7 concentration increased only at 20°C but after the end of the shelf-life period established by producers (5 days). In other storage conditions the concentration of both pathogens didn't modify or even decreased. L. monocytogenes decreased at 5°C, while in other storage conditions, after a lag phase variable depending on temperature, the bacterium showed the capability to grow.

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Pages: pp. 28-35

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Details

  • Original title: Dinamica di comportamento di microrganismi patogeni in confezioni di mozzarella di bufala artificialmente contaminate.
  • Record ID : 2010-1211
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 49 - n. 500
  • Publication date: 2010/03

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