Presence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012.

  • Antonio Fadda | Antonio.fadda@izs-sardegna.it Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Alida Delogu Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Elia Mura Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Alessia Caterina Noli Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Giuseppina Porqueddu Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Maria Lucia Rossi Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.
  • Giovanni Terrosu Dipartimento di Igiene degli Alimenti, Istituto Zooprofilattico Sperimentale della Sardegna, Sassari, Italia, Italy.

Abstract

Results of microbiological official analysis carried out during 2009-2012 for detection of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese marketed in Sardinia, are re-ported. The aim of this research was to evaluate the presence of contaminants indicators of process hy-giene, and the presence of B. cereus, which while not covered in the EC Regulation 2073/05 for this product, it may represent a risk as a potential producer of toxins harmful to the consumer health. Were analyzed a total of 157 samples according to ISO reference. The results indicate a widespread presence of the three types of microorganisms sought: prevalence of B. cereus 53%, 23% Enterobacteriaceae, E. coli 12%. In conclusion, it is desirable the introduction, in the production process, keeping the cold chain to prevent the risk from B. cereus, and improved hygiene of processing plant, equipment and personnel, to reduce recontamination of the product by the Enterobacteriaceae and E. coli.

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Published
2012-10-31
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Short Communications
Keywords:
Ricotta cheese, Bacillus cereus, Escherichia coli, Enterobacteriaceae.
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How to Cite
Fadda, A., Delogu, A., Mura, E., Noli, A. C., Porqueddu, G., Rossi, M. L., & Terrosu, G. (2012). Presence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012. Italian Journal of Food Safety, 1(5), 43-45. https://doi.org/10.4081/ijfs.2012.827