Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese |
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| Authors: | Nicoletta Murru Maria Francesca Peruzy Esterina De Carlo Raffaelina Mercogliano Maria Aponte Carmelo Morena Giovanna Serluca Pasquale Fraulo |
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| Affiliation: | 1. Department of Veterinary Medicine and Animal Production, University of Naples ‘Federico II’, Napoli, Italy;2. Unit Salerno, National Reference Centre on Water Buffalo Farming and Productions, Hygiene and Technologies‐ Istituto Zooprofilattico Sperimentale del Mezzogiorno, Salerno (Sa), Italy;3. Department of Agricultural Sciences, University of Naples ‘Federico II’, Portici (NA), Italy |
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| Abstract: | The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100 cfu/g. When the wild‐type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 °C. Pathogen populations increased at 20 (≈2.60 log cfu/g) and 30 °C (≈1.95 log cfu/g). |
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| Keywords: | Mozzarella cheese Pathogens Raw milk Storage
Listeria monocytogenes
Food safety |
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