Applied Studies
AIVI - June 2010 - Issue 8
https://doi.org/10.4081/ijfs.2010.1029

A NEW DISCOLORATION OF RICOTTA CHEESE

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Received: 7 February 2013
Published: 13 June 2010
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Ricotta, Serratia marcescens, discoloration.

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.

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1.
A NEW DISCOLORATION OF RICOTTA CHEESE. Ital J Food Safety [Internet]. 2010 Jun. 13 [cited 2026 Aug. 13];1(8):7-10. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.7

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