Open AccessPresence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012.
Author(s) -
Antonio Fadda,
Alida Delogu,
Elia Mura,
Alessia Caterioli,
Giuseppina Porqueddu,
Maria Lucia Rossi,
G. Terrosu
Publication year - 2012
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2012.5.43
Subject(s) - bacillus cereus , cereus , enterobacteriaceae , escherichia coli , food science , biology , microbiology and biotechnology , bacteria , gene , biochemistry , genetics
Results of microbiological official analysis carried out during 2009-2012 for detection of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese marketed in Sardinia, are re-ported. The aim of this research was to evaluate the presence of contaminants indicators of process hy-giene, and the presence of B. cereus, which while not covered in the EC Regulation 2073/05 for this product, it may represent a risk as a potential producer of toxins harmful to the consumer health. Were analyzed a total of 157 samples according to ISO reference. The results indicate a widespread presence of the three types of microorganisms sought: prevalence of B. cereus 53%, 23% Enterobacteriaceae, E. coli 12%. In conclusion, it is desirable the introduction, in the production process, keeping the cold chain to prevent the risk from B. cereus, and improved hygiene of processing plant, equipment and personnel, to reduce recontamination of the product by the Enterobacteriaceae and E. coli