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  • 标题:Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
  • 本地全文:下载
  • 作者:Elena Cosciani-Cunico ; Elena Dalzini ; Stefania Ducoli
  • 期刊名称:Italian Journal of Food Safety
  • 电子版ISSN:2239-7132
  • 出版年度:2015
  • 卷号:4
  • 期号:3
  • DOI:10.4081/ijfs.2015.4585
  • 语种:English
  • 出版社:PAGEPress Publications
  • 摘要:The behaviour of Listeria monocytogenes and Escherichia coli O157:H7 was studied during the manufacture and ripening of two traditional Italian Alps cheeses. Each cheese type was manufactured in a pilot plan from raw cow milk (without the addition of starter cultures) artificially inoculated with L. monocytogenes and E. coli O157:H7 to a final concentration of about 4 log CFU/mL. The pathogens were enumerated throughout the cheese making and ripening processes to study their behaviour. When the milk was inoculated with 4 Log CFU/mL, the pathogens counts increased in the first time during the manufacturing process and then remained constant, until the end of ripening, or decreased significantly. Results indicate that the environment and nature of food borne pathogens affected the concentration of the bacteria during the manufacturing and ripening process. Thus, the presence of low cells numbers of L. monocytogenes and E. coli O157:H7 in milk destined for the production of raw milk cheeses characterized by a cooking of the curd less than 48°C can constitute a hazard for the consumer.
  • 关键词:Challenge test;Food pathogens;Taw milk cheeses
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