Volume 7, Issue 1 (March 2020)                   J. Food Qual. Hazards Control 2020, 7(1): 27-35 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Cardamone C, Cirlincione F, Gaglio R, Puccio V, Daidone F, Sciortino S, et al . Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese. J. Food Qual. Hazards Control. 2020; 7 (1) :27-35
URL: http://jfqhc.ssu.ac.ir/article-1-611-en.html
Istituto Zooprofilattico Sperimentale della Sicilia “Adelmo Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy , luisa.scatassa@izssicilia.it
Abstract:   (114 Views)
Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese.
Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software.
Results: The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts.
Conclusion: This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus.

DOI: 10.18502/jfqhc.7.1.2449
Full-Text [PDF 527 kb]   (47 Downloads)    
Type of Study: Original article | Subject: Special
Received: 19/06/24 | Accepted: 19/10/19 | Published: 20/03/06

References
1. Aureli P., Fiore A., Scalfaro C., Franciosa G. (2008). Microbiological and molecular methods for analysis of probiotic based food supplements for human consumption. Rapporti Istisan.
2. Cardamone C., Di Noto A.M., Mancuso I., Sciortino S., Scatassa M.L. (2018). Behavior of Escherichia coli O157 during the manufacture and ripening of a traditional Sicilian raw ewes' milk cheese. Carpathian Journal of Food Science and Technology. 10: 48-56.
3. Caridi A., Micari P., Caparra P., Cufari A., Sarullo V. (2003). Ripening and seasonal changes in microbial groups and in physicochemical properties of the ewes' cheese Pecorino del Poro. International Dairy Journal. 13: 191-200. [DOI: 10.1016/S0958-6946(02)00157-7] [DOI:10.1016/S0958-6946(02)00157-7]
4. Carpino S., Randazzo C.L., Pino A., Russo N., Rapisarda T., Belvedere G., Caggia C. (2017). Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation. Food Microbiology. 61: 126-135. [DOI: 10.1016/j.fm.2016.09.006] [DOI:10.1016/j.fm.2016.09.006] [PMID]
5. Cruciata M., Gaglio R., Scatassa M.L., Sala G., Cardamone C., Palmeri M., Moschetti G., La Mantia T., Settanni L. (2018). Formation and characterization of early bacterial biofilms on different wood typologies applied in dairy production. Applied and Environmental Microbiology. 84: e02107-17. [DOI: 10.1128/AEM.02107-17] [DOI:10.1128/AEM.02107-17] [PMID] [PMCID]
6. Cruciata M., Gaglio R., Todaro M., Settanni L. (2019). Ecology of Vastedda della vella del Belìce cheeses: a review and recent findings to stabilize the traditional production. Food Reviews International. 35: 90-103. [DOI: 10.1080/87559129.2018. 1469142] [DOI:10.1080/87559129.2018.1469142]
7. Fernández M., Hudson J.A., Korpela R., de los Reyes-Gavilán C.G. (2015). Impact on human health of microorganisms present in fermented dairy products: an overview. BioMed Research International. 2015: 412714. [DOI: 10.1155/2015/412714] [DOI:10.1155/2015/412714] [PMID] [PMCID]
8. Franciosi E., Settanni L., Carlin S., Cavazza A., Poznanski E. (2008). A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. Journal of Dairy Science. 91: 2981-2991. [DOI: 10.3168/jds.2007-0764] [DOI:10.3168/jds.2007-0764] [PMID]
9. Gaglio R., Cruciata M., Scatassa M.L., Tolone M., Mancuso I., Cardamone C., Corona O., Todaro M., Settanni L. (2019a). Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics. International Journal of Food Microbiology. 291: 91-103. [DOI: 10.1016/j.ijfoodmicro.2018. 11.017] [DOI:10.1016/j.ijfoodmicro.2018.11.017] [PMID]
10. Gaglio R., Todaro M., Scatassa M.L., Franciosi E., Corona O., Mancuso I., Di Gerlando R., Cardamone C., Settanni L. (2019b). Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese. International Journal of Food Microbiology. 307: 108277. [DOI: 10.1016/j.ijfoodmicro. 2019.108277] [DOI:10.1016/j.ijfoodmicro.2019.108277] [PMID]
11. Guarcello R., De Angelis M., Settanni L., Formiglio S., Gaglio R., Minervini F., Moschetti G., Gobbetti M. (2016). Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines. Applied and Environmental Microbiology. 82: 6870-6880. [DOI: 10.1128/AEM.01051-16] [DOI:10.1128/AEM.01051-16] [PMID] [PMCID]
12. Guarrasi V., Sannino C., Moschetti M., Bonanno A., Di Grigoli A., Settanni L. (2017). The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology. 259: 35-42. [DOI: 10.1016/j.ijfoodmicro.2017.07.022] [DOI:10.1016/j.ijfoodmicro.2017.07.022] [PMID]
13. Hatzikamari M., Litopoulou-Tzanetaki E., Tzanetakis N. (1999). Microbiological characteristics of Anevato: a traditional Greek cheese. Journal of Applied Microbiology. 87: 595-601. [DOI: 10.1046/j.1365-2672.1999.00857.x] [DOI:10.1046/j.1365-2672.1999.00857.x] [PMID]
14. International Organization for Standardization (ISO). (2007). Microbiology of food and animal feeding stuffs-General requirements and guidance for microbiological examinations. International Organization for Standardization. Geneva, Switzerland. Standard No. 7218.
15. Jay J.M., Loessner M.J., Golden D.A. (2009). Modern food microbiology. Springer-Verlag, Italy.
16. Mancuso I., Cardamone C., Fiorenza G., Macaluso G., Arcuri L., Miraglia V., Scatassa M.L. (2014). Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging. Italian Journal of Food Safety. 3: 122-124. [DOI: 10.4081/ijfs.2014.1725] [DOI:10.4081/ijfs.2014.1725]
17. Oliver S.P., Jayarao B.M., Almeida R.A. (2005). Foodborne pathogens in milk and dairy farm environment: food safety and public health implications. Foodborne Pathogens and Disease. 2: 115-129. [DOI: 10.1089/fpd.2005.2.115] [DOI:10.1089/fpd.2005.2.115] [PMID]
18. Ortolani M.B.T., Yamazi A.K., Moraes P.M., Viçosa G.N., Nero L.A. (2010). Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. Foodborne Pathogens and Disease. 7: 175-180. [DOI: 10.1089/fpd.2009. 0390] [DOI:10.1089/fpd.2009.0390] [PMID]
19. Scatassa M.L., Gaglio R., Cardamone C., Macaluso G., Arcuri L., Todaro M., Mancuso I. (2017). Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses. Italian Journal of Food Safety. 6: 13-17. [DOI: 10.4081/ijfs.2017.6191] [DOI:10.4081/ijfs.2017.6191] [PMID] [PMCID]
20. Scatassa M.L., Gaglio R., Macaluso G., Francesca N., Randazzo W., Cardamone C., Di Grigoli A., Moschetti G., Settanni L. (2015). Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. Food Microbiology. 52: 31-41. [DOI: 10.1016/j.fm.2015.06.008] [DOI:10.1016/j.fm.2015.06.008] [PMID]
21. Scatasa M.L., Mancuso I., Sciortino S., Macaluso G., Palmeri M., Arcuri L., Todaro M., Cardamone C. (2018). Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy. Italian Journal of Food Safety. 7: 68-71. [DOI: 10.4081/ijfs.2018.6911] [DOI:10.4081/ijfs.2018.6911] [PMID] [PMCID]
22. Settanni L., Di Grigoli A., Tornambé G., Bellina V., Francesca N., Moschetti G., Bonanno A. (2012). Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a Caciocavallo type cheese. International Journal of Food Microbiology. 155: 73-81. [DOI: 10.1016/j. ijfoodmicro.2012.01.022] [DOI:10.1016/j.ijfoodmicro.2012.01.022] [PMID]
23. Settanni L., Gaglio R., Guarcello R., Francesca N., Carpino S., Sannino C., Todaro M. (2013). Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes' milk cheese. International Dairy Journal. 32: 126-132. [DOI: 10.1016/j.idairyj.2013.04.010] [DOI:10.1016/j.idairyj.2013.04.010]
24. Settanni L., Moschetti G. (2014). New trends in technology and identity of traditional dairy and fermented meat production processes: preservation of typicality and hygiene. Trends in Food Science and Technology. 37: 51-58. [DOI: 10.1016/j.tifs.2014.02.006] [DOI:10.1016/j.tifs.2014.02.006]
25. Spanu C., Scarano C., Piras F., Spanu V., Pala C., Casti D., Lamon S., Cossu F., Ibba M., Nieddu G., De Santis E.P.L. (2017). Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese. Food Microbiology. 66: 72-76. [DOI: 10.1016/j.fm.2017.04.008] [DOI:10.1016/j.fm.2017.04.008] [PMID]
26. Todaro M., Francesca N., Reale S., Moschetti G., Vitale F., Settanni L. (2011). Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese. European Food Research Technology. 233: 931-940. [DOI: 10.1007/s00217-011-1593-7] [DOI:10.1007/s00217-011-1593-7]
27. Vernile A., Spano G., Beresford T., Fox P.F., Beneduce L., Massa S. (2006). Microbial study of Pecorino Siciliano cheese throughout ripening. Milchwissenschaft. 61: 169-173.

Add your comments about this article : Your username or Email:
CAPTCHA

© 2020 All Rights Reserved | Journal of food quality and hazards control

Designed & Developed by : Yektaweb