Cosciani-Cunico Elena, Dalzini Elena, D'Amico Stefano, Sfameni Chiara, Bertasi Barbara, Losio Marina Nadia, Giacometti Federica, Daminelli Paolo
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
Dipartimento di Scienze Mediche Veterinarie, Università Bologna , Ozzano dell'Emilia (BO), Italy.
Ital J Food Saf. 2014 Feb 4;3(1):2243. doi: 10.4081/ijfs.2014.2243. eCollection 2014 Jan 21.
is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inoculated with O157:H7 in a laboratory scale plant and the count was monitored during production and 30 days of ripening required for this cheese. Results showed that O157:H7 count increased to more than 1.5 Log cfu g during cheese production and remained constant until the end of ripening. The evidence that O157:H7 is able to survive during the manufacturing and ripening process suggests that the 30-day ripening period alone is insufficient to eliminate levels of viable O157:H7 in cheese and that the presence of low numbers of O157:H7 in milk destined for the production of raw goat milk cheeses could represent a potential source of infection for humans and a threat for consumers.
是一种用全脂冷藏山羊奶制成的生山羊奶酪；在意大利，其生产采用涉及未巴氏杀菌牛奶和本地乳酸发酵剂培养物的传统技术。本研究的目的是评估O157:H7在这种生山羊奶奶酪的制造和成熟过程中的行为。在实验室规模的工厂中，将生牛奶用O157:H7进行实验性接种，并在生产过程以及该奶酪所需的30天成熟期间监测菌数。结果表明，在奶酪生产过程中，O157:H7菌数增加到超过1.5 Log cfu/g，并在成熟结束前保持稳定。O157:H7能够在制造和成熟过程中存活的证据表明，仅30天的成熟期不足以消除生山羊奶奶酪中活的O157:H7水平，并且用于生产生山羊奶奶酪的牛奶中存在少量O157:H7可能对人类构成潜在感染源并对消费者构成威胁。
