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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri, Palerm...

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Autores principales: Scatassa, Maria Luisa, Mancuso, Isabella, Sciortino, Sonia, Macaluso, Giusi, Palmeri, Marisa, Arcuri, Luigi, Todaro, Massimo, Cardamone, Cinzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5913698/
https://www.ncbi.nlm.nih.gov/pubmed/29732324
http://dx.doi.org/10.4081/ijfs.2018.6911
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author Scatassa, Maria Luisa
Mancuso, Isabella
Sciortino, Sonia
Macaluso, Giusi
Palmeri, Marisa
Arcuri, Luigi
Todaro, Massimo
Cardamone, Cinzia
author_facet Scatassa, Maria Luisa
Mancuso, Isabella
Sciortino, Sonia
Macaluso, Giusi
Palmeri, Marisa
Arcuri, Luigi
Todaro, Massimo
Cardamone, Cinzia
author_sort Scatassa, Maria Luisa
collection PubMed
description The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri, Palermo (Italy), by the competent authority during official control, by food business operator in HACCP systems and in research projects. Enterobacteriaceae, Escherichia coli and coagulase-positive staphylococci (CPS) were found only in some samples. Bacillus cereus was detected in c.a. 16% of samples but the level of contaminations did not reach the threshold that leads to significant toxin production. Pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. and Brucella spp. were never detected. Furthermore, a total of 47 of lactic acid bacteria (LAB) strains were identified at species level by sequencing the 16S rRNA gene, resulting in the identification of 10 species belonging to four genera Enterococcus, Lactobacillus, Lactococcus and Leuconostoc, commonly employed as starter and non starter cultures in different traditional cheese. Results of this study highlighted an improvement of the hygienic conditions of the Sicilian ewes’ ricotta cheeses during the last ten years of investigation. This observation was confirmed from reduction of undesired microorganisms such as Enterobacteriaceae, E.coli and CPS, used to define the process hygiene criteria. However, in order to improve the final quality of this product are needed further strategy such as the dairy makers training, with the aim to apply a good hygienic practices during the production.
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spelling pubmed-59136982018-05-04 Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy Scatassa, Maria Luisa Mancuso, Isabella Sciortino, Sonia Macaluso, Giusi Palmeri, Marisa Arcuri, Luigi Todaro, Massimo Cardamone, Cinzia Ital J Food Saf Article The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri, Palermo (Italy), by the competent authority during official control, by food business operator in HACCP systems and in research projects. Enterobacteriaceae, Escherichia coli and coagulase-positive staphylococci (CPS) were found only in some samples. Bacillus cereus was detected in c.a. 16% of samples but the level of contaminations did not reach the threshold that leads to significant toxin production. Pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. and Brucella spp. were never detected. Furthermore, a total of 47 of lactic acid bacteria (LAB) strains were identified at species level by sequencing the 16S rRNA gene, resulting in the identification of 10 species belonging to four genera Enterococcus, Lactobacillus, Lactococcus and Leuconostoc, commonly employed as starter and non starter cultures in different traditional cheese. Results of this study highlighted an improvement of the hygienic conditions of the Sicilian ewes’ ricotta cheeses during the last ten years of investigation. This observation was confirmed from reduction of undesired microorganisms such as Enterobacteriaceae, E.coli and CPS, used to define the process hygiene criteria. However, in order to improve the final quality of this product are needed further strategy such as the dairy makers training, with the aim to apply a good hygienic practices during the production. PAGEPress Publications, Pavia, Italy 2018-04-09 /pmc/articles/PMC5913698/ /pubmed/29732324 http://dx.doi.org/10.4081/ijfs.2018.6911 Text en ©Copyright M.L. Scatassa et al., 2018 http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Scatassa, Maria Luisa
Mancuso, Isabella
Sciortino, Sonia
Macaluso, Giusi
Palmeri, Marisa
Arcuri, Luigi
Todaro, Massimo
Cardamone, Cinzia
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title_full Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title_fullStr Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title_full_unstemmed Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title_short Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
title_sort retrospective study on the hygienic quality of fresh ricotta cheeses produced in sicily, italy
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5913698/
https://www.ncbi.nlm.nih.gov/pubmed/29732324
http://dx.doi.org/10.4081/ijfs.2018.6911
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