Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse

  • Monica Gramaglia Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Alberto Bellio Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Guerrino Macori Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Daniela Manila Bianchi Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Maria Pia Potenza Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Sara Astegiano Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Fabio Zuccon Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.
  • Lucia Decastelli | lucia.decastelli@izsto.it Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Torino, Italy.

Abstract

Food safety must be guaranteed by the synergic action of all actors in production chain. The consumers cover an important role to ensure good storage conditions according to the manufacturer’s instructions. The purpose of this study is to evaluate the influence on microbial parameters of storage temperature during shelf life of sliced vacuum packaged traditional cheese. One wheel of raw milk cheese was produced and ripened for 60 days. The cheese was portioned in 10 slices (200 g) and stored at +4°C for 28 days; then, three of these were stored at +10°C from day 29 to 56 and the others continued the storage at +4°C from day 29 to 56. Analyses on mesophilic aerobic microorganisms, total coliforms, Enterobacte - riaceae, mesophilic lactococci, thermophilic lactococci, thermophilic lactobacilli, pH and Aw were performed at 7, 14, 21, 28, 35, 49, 56 days. The aerobic bacteria and lactic flora did not significantly changed during the study; coliforms and Enterobacteriaceae showed a greater reduction in the slices stored at +4 than at +10°C. Data confirm the maintenance of the refrigeration temperature as an important tool for reducing the risk of microbiological growth in food.

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Published
2013-05-07
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Section
Short Communications
Keywords:
Shelf-life, Cheese, Vacuum packed, Thermal abuse
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How to Cite
1.
Gramaglia M, Bellio A, Macori G, Bianchi DM, Potenza MP, Astegiano S, Zuccon F, Decastelli L. Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse. Ital J Food Safety [Internet]. 2013May7 [cited 2021Oct.16];2(1):e10. Available from: https://pagepressjournals.org/index.php/ijfs/article/view/ijfs.2013.e10