Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1398
12
1
gregorian
2020
3
1
7
1
online
1
fulltext
en
Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-family:times new roman;"><span style="font-size:14px;"><strong>Background: </strong>Consumption of raw cheese may be associated with different diseases<em>. </em>This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese.<br>
<strong>Methods:</strong> The experimental cheese groups were inoculated with pathogenic bacteria, including <em>Escherichia coli </em>O157, <em>Listeria monocytogenes</em>, <em>Salmonella</em> Enteritidis, and <em>Staphylococcus aureus</em>. 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.<br>
<strong>Results:</strong> The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log<sub>10</sub> 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.<br>
<strong>Conclusion:</strong> This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of <em>E. coli</em> O157, <em>L. monocytogenes</em>, <em>S. </em>Enteritidis, and <em>S. aureus.</em><br>
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<strong>DOI:</strong> 10.18502/jfqhc.7.1.2449</span></span></div>
Cheese, Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus, Food Safety
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http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-717-3&slc_lang=en&sid=1
C.
Cardamone