MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE


https://doi.org/10.4081/ijfs.2010.1110
AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Mozzarella cheese, shelf-life, total coliforms, Pseudomonas spp.
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Authors

  • M. Franzoni
    lucia.zoppi@pagepress.org
    Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .
  • L Valnegri Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .
  • L. Iacumin Dipartimento di Scienze degli Alimenti - Università degli Studi di Udine, .
  • G. Soncini Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .
A microbiological investigation was carried out on 30 mozzarella cheese samples to evaluate their quality near the expiry date. Total coliforms and Pseudomonas spp. were detected at high levels in 70% and in 30% of the samples, respectively. Pseudomonadaceae were considered as the microorganisms responsible of the texture changing spoilage symptoms that were observed in 13,3% of the samples. Isolated strains were identified by PCR-TGGE analysis as P. rhodesiae (37,5%), P. putida (33,3%) and P. poae (29,2%).

1.
Franzoni M, Valnegri L, Iacumin L, Soncini G. MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Apr. 19];1(7):79-80. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.79

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