In:
Italian Journal of Food Safety, PAGEPress Publications, Vol. 4, No. 3 ( 2015-09-04)
Abstract:
In the present study, a microbiological challenge test in artificially contaminated raw milk 〈 em 〉 Pecorino Umbro 〈 /em 〉 cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular 〈 em 〉 Listeria monocytogenes 〈 /em 〉 strains. The number of 〈 em 〉 L. monocytogenes 〈 /em 〉 and 〈 em 〉 L. monocytogenes 〈 /em 〉 dynamic growth were evaluated during cheese-making and storage. A significant decrease of the viable count of 〈 em 〉 L. monocytogenes 〈 /em 〉 was observed during ripening and 〈 em 〉 L. monocytogenes 〈 /em 〉 viable count was below the limit of quantification during storage. The results show that the product is unable to support the growth of the pathogen.
Type of Medium:
Online Resource
ISSN:
2239-7132
DOI:
10.4081/ijfs.2015.5370
Language:
Unknown
Publisher:
PAGEPress Publications
Publication Date:
2015
detail.hit.zdb_id:
2717104-8