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Dynamiques de divers organismes pathogènes dans la préparation de la mozzarella de bufflonne contaminée artificiellement.

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

Auteurs : OLIVERIO E., FINAZZI G., DAMINELLI P., et al.

Type d'article : Article

Résumé

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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    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Dinamica di comportamento di microrganismi patogeni in confezioni di mozzarella di bufala artificialmente contaminate.
  • Identifiant de la fiche : 2010-1211
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 49 - n. 500
  • Date d'édition : 03/2010

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