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

Submitted: 16 June 2015
Accepted: 14 July 2015
Published: 4 September 2015
Abstract Views: 1451
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Authors

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.

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David Ranucci, Department of Veterinary Medicine, University of Perugia

Department of Veterinary Medicine, University of Perugia (Italy).

Researcher and lecturer

How to Cite

1.
Ortenzi R, Branciari R, Primavilla S, Ranucci D, Valiani A. Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test. Ital J Food Safety [Internet]. 2015 Sep. 4 [cited 2024 Jul. 25];4(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.5370