文章基本信息

标题：Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
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作者：Monica Gramaglia ; Alberto Bellio ; Guerrino Macori 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2013
卷号：2
期号：1
页码：10
DOI：10.4081/ijfs.2013.e10
语种：English
出版社：PAGEPress Publications
摘要：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.
关键词：Shelf-life; Cheese; Vacuum packed; Thermal abuse