Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese |
| |
Authors: | Spano G Goffredo E Beneduce L Tarantino D Dupuy A Massa S |
| |
Affiliation: | Institute of Alimentary Productions and Technologies, Agricultural Faculty, Foggia University, Institute Zooprofilattico of Apulia and Basilicata, Foggia, Italy. |
| |
Abstract: | AIMS: The fate of Escherichia coli O157:H7 was investigated during the manufacture of Mozzarella cheese. METHODS AND RESULTS: The Mozzarella cheese was made from unpasteurized milk which was inoculated to contain ca 10(5) cfu ml(-1)E. coli O157:H7. Two different heating temperatures (70 and 80 degrees C), commonly used during curd stretching, were investigated to determine their effects on the viability of E. coli O157:H7 in Mozzarella cheese. Stretching at 80 degrees C for 5 min resulted in the loss of culturability of E. coli O157:H7 strains, whereas stretching at 70 degrees C reduced the number of culturable E. coli O157:H7 by a factor of 10. CONCLUSIONS: The results show that stretching curd at 80 degrees C for 5 min is effective in controlling E. coli O157:H7 during the production of Mozzarella cheese. Brining and storage at 4 degrees C for 12 h was less effective than the stretching. Significance and Impact of the Study: Mozzarella cheese should be free of E. coli O157:H7 only if temperatures higher than or equal to 80 degrees C are used during milk processing. |
| |
Keywords: | Escherichia coli O157:H7 Mozarella cheese stretching temperature |
本文献已被 PubMed 等数据库收录! |
|