MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE

  • M. Franzoni | lucia.zoppi@pagepress.org Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .
  • L Valnegri Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .
  • L. Iacumin Dipartimento di Scienze degli Alimenti - Università degli Studi di Udine, .
  • G. Soncini Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università degli Studi di Milano, .

Abstract

A microbiological investigation was carried out on 30 mozzarella cheese samples to evaluate their quality near the expiry date. Total coliforms and Pseudomonas spp. were detected at high levels in 70% and in 30% of the samples, respectively. Pseudomonadaceae were considered as the microorganisms responsible of the texture changing spoilage symptoms that were observed in 13,3% of the samples. Isolated strains were identified by PCR-TGGE analysis as P. rhodesiae (37,5%), P. putida (33,3%) and P. poae (29,2%).

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Published
2010-03-13
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Short Communications
Keywords:
Mozzarella cheese, shelf-life, total coliforms, Pseudomonas spp.
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How to Cite
Franzoni, M., Valnegri, L., Iacumin, L., & Soncini, G. (2010). MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE. Italian Journal of Food Safety, 1(7), 79-80. https://doi.org/10.4081/ijfs.2010.1110

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