Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of O157:H7 during the manufacturing and ripening of th...
Saved in:
Published in | Italian journal of food safety Vol. 3; no. 1; p. 2243 |
---|---|
Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Italy
PAGEPress Publications, Pavia, Italy
04.02.2014
PAGEPress Publications |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of
O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inoculated with
O157:H7 in a laboratory scale plant and the count was monitored during production and 30 days of ripening required for this cheese. Results showed that
O157:H7 count increased to more than 1.5 Log cfu g
during cheese production and remained constant until the end of ripening. The evidence that
O157:H7 is able to survive during the manufacturing and ripening process suggests that the 30-day ripening period alone is insufficient to eliminate levels of viable
O157:H7 in
cheese and that the presence of low numbers of
O157:H7 in milk destined for the production of raw goat milk cheeses could represent a potential source of infection for humans and a threat for consumers. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Conflict of interests: the authors declare no potential conflict of interests. Funding: this study was financially supported by the Italian Minister of Health within the research project Milano Expo 2015: garantire la sicurezza alimentare - valorizzare le produzioni CCM2012EXPO2015. |
ISSN: | 2239-7132 2239-7132 |
DOI: | 10.4081/ijfs.2014.2243 |