Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test

In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes and L. monocytogenes dyn...

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Autores principales: Ortenzi, Roberta, Branciari, Raffaella, Primavilla, Sara, Ranucci, David, Valiani, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076641/
https://www.ncbi.nlm.nih.gov/pubmed/27800412
http://dx.doi.org/10.4081/ijfs.2015.5370
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author Ortenzi, Roberta
Branciari, Raffaella
Primavilla, Sara
Ranucci, David
Valiani, Andrea
author_facet Ortenzi, Roberta
Branciari, Raffaella
Primavilla, Sara
Ranucci, David
Valiani, Andrea
author_sort Ortenzi, Roberta
collection PubMed
description In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes and L. monocytogenes dynamic growth were evaluated during cheese-making and storage. A significant decrease of the viable count of L. monocytogenes was observed during ripening and L. monocytogenes 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.
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spelling pubmed-50766412016-10-31 Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test Ortenzi, Roberta Branciari, Raffaella Primavilla, Sara Ranucci, David Valiani, Andrea Ital J Food Saf Article In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes and L. monocytogenes dynamic growth were evaluated during cheese-making and storage. A significant decrease of the viable count of L. monocytogenes was observed during ripening and L. monocytogenes 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. PAGEPress Publications, Pavia, Italy 2015-09-04 /pmc/articles/PMC5076641/ /pubmed/27800412 http://dx.doi.org/10.4081/ijfs.2015.5370 Text en ©Copyright R. Ortenzi et al. http://creativecommons.org/licenses/by-nc/3.0/ This work is licensed under a Creative Commons Attribution 3.0 License (by-nc 3.0). (http://creativecommons.org/licenses/by-nc/3.0/)
spellingShingle Article
Ortenzi, Roberta
Branciari, Raffaella
Primavilla, Sara
Ranucci, David
Valiani, Andrea
Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title_full Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title_fullStr Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title_full_unstemmed Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title_short Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
title_sort behaviour of listeria monocytogenes in artisanal raw milk pecorino umbro cheese: a microbiological challenge test
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076641/
https://www.ncbi.nlm.nih.gov/pubmed/27800412
http://dx.doi.org/10.4081/ijfs.2015.5370
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