STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE

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T. Zottola *
P. Briganti
E. Cuoco
L. D’Amici
A. De Gregorio
L. Guzzon
A. Manocchio
M. Mancuso
R. U. Condoleo
(*) Corresponding Author:
T. Zottola | lucia.zoppi@pagepress.org

Abstract

Water Buffalo Mozzarella is a typical Italian product certificated with the European Protected Designation of Origin (DOP). Cheese-associated food poisoning outbreaks have been reported worldwide but are not common if pasteurised milk is used and hygienic measures are applied during cheese processing. The study reports data of a survey on the hygienic (Aerobic mesophilic plate count, E. coli glucuronidase – positive, Enterobacteriaceae, Enterococcaceae and Staphylococci coagulase - positive) and sanitary quality (detection of Salmonella spp., Listeria spp., E. coli O:157 and staphylococcal enterotoxins) of the production Water Buffalo Mozzarella. Our results are: no Salmonella spp., nor Listeria spp. and E.coli O:157 were found in all samples, but some samples of the rennet and the curd showed Staphylococci coagulase – positive. Candida albicans, Candida krusei, Trichosporon asahii, Cryptococcus humicola, Staphyloccus aureus were found in the hands of the workers. The microbiological monitoring is necessary to assess biological risk and to set preventive measures.

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