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

Main Article Content

Roberta Ortenzi
Raffaella Branciari
Sara Primavilla
David Ranucci *
Andrea Valiani
(*) Corresponding Author:
David Ranucci | david.ranucci@unipg.it

Abstract

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.

Downloads

Download data is not yet available.

PlumX Metrics

PlumX Metrics provide insights into the ways people interact with individual pieces of research output (articles, conference proceedings, book chapters, and many more) in the online environment. Examples include, when research is mentioned in the news or is tweeted about. Collectively known as PlumX Metrics, these metrics are divided into five categories to help make sense of the huge amounts of data involved and to enable analysis by comparing like with like.


Article Details

Author Biography

David Ranucci, Department of Veterinary Medicine, University of Perugia

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

Researcher and lecturer

Most read articles by the same author(s)