Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse

Submitted: 15 January 2013
Accepted: 21 March 2013
Published: 7 May 2013
Abstract Views: 978
PDF: 1092
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Food safety must be guaranteed by the synergic action of all actors in production chain. The consumers cover an important role to ensure good storage conditions according to the manufacturer’s instructions. The purpose of this study is to evaluate the influence on microbial parameters of storage temperature during shelf life of sliced vacuum packaged traditional cheese. One wheel of raw milk cheese was produced and ripened for 60 days. The cheese was portioned in 10 slices (200 g) and stored at +4°C for 28 days; then, three of these were stored at +10°C from day 29 to 56 and the others continued the storage at +4°C from day 29 to 56. Analyses on mesophilic aerobic microorganisms, total coliforms, Enterobacte - riaceae, mesophilic lactococci, thermophilic lactococci, thermophilic lactobacilli, pH and Aw were performed at 7, 14, 21, 28, 35, 49, 56 days. The aerobic bacteria and lactic flora did not significantly changed during the study; coliforms and Enterobacteriaceae showed a greater reduction in the slices stored at +4 than at +10°C. Data confirm the maintenance of the refrigeration temperature as an important tool for reducing the risk of microbiological growth in food.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Gramaglia M, Bellio A, Macori G, Bianchi DM, Potenza MP, Astegiano S, Zuccon F, Decastelli L. Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse. Ital J Food Safety [Internet]. 2013 May 7 [cited 2024 Dec. 3];2(1):e10. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2013.e10

Similar Articles

You may also start an advanced similarity search for this article.