文章基本信息

标题：Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
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作者：Roberta Ortenzi ; Raffaella Branciari ; Sara Primavilla 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2015
卷号：4
期号：3
DOI：10.4081/ijfs.2015.5370
语种：English
出版社：PAGEPress Publications
摘要：In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes and L. monocytogenes dynamic growth were evaluated during cheese-making and storage. A significant decrease of the viable count of L. monocytogenes was observed during ripening and L. monocytogenes viable count was below the limit of quantification during storage. The results show that the product is unable to support the growth of the pathogen.
关键词：Listeria monocytogenes;Microbiological challeng test;Ewe cheese