Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

被引：4

作者：

Ortenzi, Roberta ^{[1
]}

Branciari, Raffaella ^{[2
]}

Primavilla, Sara ^{[1
]}

Ranucci, David ^{[2
]}

Valiani, Andrea ^{[1
]}

机构：

[1] Inst Expt Vet Med Umbria & Marche, Perugia, Italy

[2] Univ Perugia, Dept Vet Med, Via San Costanzo 4, I-06126 Perugia, PG, Italy

来源：

ITALIAN JOURNAL OF FOOD SAFETY | 2015年 / 4卷 / 03期

关键词：

Listeria monocylogenes; Microbiological challeng test; Ewe cheese;

D O I：

10.4081/ijfs.2015.5370

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：169 / 171

页数：3

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