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Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese
Author(s) -
Murru Nicoletta,
Peruzy Maria Francesca,
De Carlo Esterina,
Mercogliano Raffaelina,
Aponte Maria,
Morena Carmelo,
Serluca Giovanna,
Fraulo Pasquale
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12449
Subject(s) - listeria monocytogenes , mozzarella cheese , food science , water buffalo , pathogen , listeria , raw milk , strain (injury) , biology , shelf life , microbiology and biotechnology , bacteria , veterinary medicine , medicine , genetics , anatomy
The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100 cfu/g. When the wild‐type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 °C. Pathogen populations increased at 20 (≈2.60 log cfu/g) and 30 °C (≈1.95 log cfu/g).