The aim of this study was to assess the growth and survival of Escherichia coli O157:H7 during the manufacturing and ripening of Cacioricotta goat cheese. Goat milk was artificially contaminated with E. coli O157:H7 and the bacterial load was monitored from production up to 90 days of ripening. Goat milk was inoculated with 102 cfu ml−1 of E. coli O157:H7 and the bacterial count of the curd at time zero was 2.31 log10 cfu g−1. During the first day of ripening, the bacterial load has increased to 5.73 log10 cfu g−1 to more than 6.20 log10 cfu g−1 during the first week. The bacterial load remained constant up to 28 days and then slightly decreased until the end of ripening, with values of aw and pH of 0.88 and 5.41 respectively. The results of this study highlighted that E. coli O157:H7 is able to survive the manufacturing process and they suggest that the 90-day period of ripening alone is insufficient to remove E. coli O157:H7 in contaminated Cacioricotta goat cheese. Moreover, these results support the assumption that the presence of a low contamination of milk with E. coli O157:H7 could represent a potential source of infection and a threat to consumers.

Survival of Escherichia coli O157:H7 during the manufacture and ripening of Cacioricotta goat cheese

IOANNA F.;QUAGLIA N. C.;STORELLI M. M.;GOFFREDO E.;STORELLI A.;CAPUTI JAMBRENGHI A.;DAMBROSIO A.
2018-01-01

Abstract

The aim of this study was to assess the growth and survival of Escherichia coli O157:H7 during the manufacturing and ripening of Cacioricotta goat cheese. Goat milk was artificially contaminated with E. coli O157:H7 and the bacterial load was monitored from production up to 90 days of ripening. Goat milk was inoculated with 102 cfu ml−1 of E. coli O157:H7 and the bacterial count of the curd at time zero was 2.31 log10 cfu g−1. During the first day of ripening, the bacterial load has increased to 5.73 log10 cfu g−1 to more than 6.20 log10 cfu g−1 during the first week. The bacterial load remained constant up to 28 days and then slightly decreased until the end of ripening, with values of aw and pH of 0.88 and 5.41 respectively. The results of this study highlighted that E. coli O157:H7 is able to survive the manufacturing process and they suggest that the 90-day period of ripening alone is insufficient to remove E. coli O157:H7 in contaminated Cacioricotta goat cheese. Moreover, these results support the assumption that the presence of a low contamination of milk with E. coli O157:H7 could represent a potential source of infection and a threat to consumers.
File in questo prodotto:
File Dimensione Formato  
Survival of Escherichia coli O157H7 during the manufacture and.pdf

non disponibili

Descrizione: Articolo principale
Tipologia: Documento in Versione Editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 361.61 kB
Formato Adobe PDF
361.61 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Survival of Escherichia coli O157H7 during the manufacture and ripening of Cacioricotta goat cheese QUAGLIA (1).pdf

accesso aperto

Descrizione: PDF lavoro
Tipologia: Documento in Pre-print
Licenza: Creative commons
Dimensione 330.21 kB
Formato Adobe PDF
330.21 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/207171
Citazioni
  • ???jsp.display-item.citation.pmc??? 3
  • Scopus 19
  • ???jsp.display-item.citation.isi??? 15
social impact