Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
- Roberta Ortenzi Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
- Raffaella Branciari Department of Veterinary Medicine, University of Perugia, Italy.
- Sara Primavilla Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
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David Ranucci
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david.ranucci@unipg.it
Department of Veterinary Medicine, University of Perugia, Italy.
- Andrea Valiani Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
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.
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Published
2015-09-04
Keywords:
Listeria monocytogenes, Microbiological challeng test, Ewe cheese
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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]. 2015Sep.4 [cited 2021Apr.15];4(3). Available from: https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2015.5370
Copyright (c) 2015 Roberta Ortenzi, Raffaella Branciari, Sara Primavilla, David Ranucci, Andrea Valiani
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
