Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

  • Elena Cosciani-Cunico | elena.coscianicunico@izsler.it Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Elena Dalzini Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Stefania Ducoli Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Chiara Sfameni Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Barbara Bertasi Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Marina-Nadia Losio Veterinary Public Health Institute of Lombardy and Emilia Romagna, Brescia, Italy.
  • Paolo Daminelli Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.
  • Giorgio Varisco Department of Food Microbiology, Veterinary Public Health Institute of Lombardy and Emilia Romagna Brescia, Italy.

Abstract

The behaviour of Listeria monocytogenes and Escherichia coli O157:H7 was studied during the manufacture and ripening of two traditional Italian Alps cheeses. Each cheese type was manufactured in a pilot plan from raw cow milk (without the addition of starter cultures) artificially inoculated with L. monocytogenes and E. coli O157:H7 to a final concentration of about 4 log CFU/mL. The pathogens were enumerated throughout the cheese making and ripening processes to study their behaviour. When the milk was inoculated with 4 Log CFU/mL, the pathogens counts increased in the first time during the manufacturing process and then remained constant, until the end of ripening, or decreased significantly. Results indicate that the environment and nature of food borne pathogens affected the concentration of the bacteria during the manufacturing and ripening process. Thus, the presence of low cells numbers of L. monocytogenes and E. coli O157:H7 in milk destined for the production of raw milk cheeses characterized by a cooking of the curd less than 48°C can constitute a hazard for the consumer.

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Published
2015-09-30
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Original Articles
Keywords:
Challenge test, Food pathogens, Taw milk cheeses
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How to Cite
Cosciani-Cunico, E., Dalzini, E., Ducoli, S., Sfameni, C., Bertasi, B., Losio, M.-N., Daminelli, P., & Varisco, G. (2015). Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps. Italian Journal of Food Safety, 4(3). https://doi.org/10.4081/ijfs.2015.4585