Tirloni Erica, Bernardi Cristian, Pomilio Francesco, Torresi Marina, De Santis Enrico P L, Scarano Christian, Stella Simone
Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy.
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Via Campo Boario, 64100 Teramo, Italy.
Foods. 2020 Nov 10;9(11):1636. doi: 10.3390/foods9111636.
The present study evaluated the presence of spp. and in four plants producing PDO Taleggio cheese. A total of 360 environmental samples were collected from different areas during production. The sampling points were identified as Food Contact Surfaces (FCS), transfer-Non Food Contact Surfaces (tr-NFCS), and non-transfer-NFCS (non-tr-NFCS). Fifty-nine ingredients/products were also analyzed. spp. was found in all the plants with a mean prevalence of 23.1%; plants that included a ripening area showed significantly higher prevalence if compared to the other plants. The positivity rate detected on FCS was moderate (~12%), but significantly lower if compared to NFCS (about 1/4 of the samples, < 0.01). Among the FCS, higher prevalence was revealed on ripening equipment. spp. was never detected in the ingredients or products. A total of 125 spp. isolates were identified, mostly as (almost 80%). was detected only from two FCS samples, in an area dedicated to the cutting of ripened blue cheeses; strain characterization by whole genome sequencing (WGS) evidenced a low virulence of the isolates. The results of the present study stress the importance of spp. management in the dairy plants producing PDO Taleggio and similar cheeses, mainly by the application of strict hygienic practices.
本研究评估了四种生产受保护原产地名称（PDO）塔莱吉奥奶酪的工厂中[具体菌种1]和[具体菌种2]的存在情况。在生产过程中，从不同区域共采集了360份环境样本。采样点被确定为食品接触表面（FCS）、转运非食品接触表面（tr-NFCS）和非转运非食品接触表面（non-tr-NFCS）。还对59种原料/产品进行了分析。在所有工厂中均发现了[具体菌种1]，平均流行率为23.1%；与其他工厂相比，设有成熟区域的工厂其流行率显著更高。在食品接触表面检测到的阳性率适中（约12%），但与非食品接触表面相比显著更低（约四分之一的样本，P<0.01）。在食品接触表面中，成熟设备上的流行率更高。在原料或产品中从未检测到[具体菌种2]。共鉴定出125株[具体菌种1]分离株，大多数为[具体类型]（近80%）。仅从两个食品接触表面样本中检测到[具体菌种2]，位于一个专门用于切割成熟蓝纹奶酪的区域；通过全基因组测序（WGS）进行的菌株鉴定表明这些分离株的毒力较低。本研究结果强调了在生产PDO塔莱吉奥奶酪及类似奶酪的乳制品工厂中管理[具体菌种1]的重要性，主要通过实施严格的卫生规范来实现。
