A NEW DISCOLORATION OF RICOTTA CHEESE


https://doi.org/10.4081/ijfs.2010.1029
AIVI - June 2010 - Issue 8
Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 13 June 2010
Ricotta, Serratia marcescens, discoloration.
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Authors

  • L. Alberghini
    lucia.zoppi@pagepress.org
    Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD), Italy.
  • G Tallone Istituto Lattiero-Caseario e delle Tecnologie Alimentari di Moretta (CN), Italy.
  • V. Giaccone Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD), Italy.
A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy.

1.
Alberghini L, Tallone G, Giaccone V. A NEW DISCOLORATION OF RICOTTA CHEESE. Ital J Food Safety [Internet]. 2010 Jun. 13 [cited 2024 Apr. 20];1(8):7-10. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.7

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