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.
  • David Ranucci | 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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Author Biography

David Ranucci, Department of Veterinary Medicine, University of Perugia

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

Researcher and lecturer

Published
2015-09-04
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Original Articles
Keywords:
Listeria monocytogenes, Microbiological challeng test, Ewe cheese
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How to Cite
Ortenzi, R., Branciari, R., Primavilla, S., Ranucci, D., & Valiani, A. (2015). Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test. Italian Journal of Food Safety, 4(3). https://doi.org/10.4081/ijfs.2015.5370

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