Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese

被引:51
作者
Spano, G
Goffredo, E
Beneduce, L
Tarantino, D
Dupuy, A
Massa, S
机构
[1] Foggia Univ, Fac Agr, Inst Alimentary Prod & Technol, I-71100 Foggia, Italy
[2] Inst Zooprofilattico Apulia & Basilicata, Foggia, Italy
[3] Univ Sherbrooke, Fac Chem Engn, Sherbrooke, PQ J1K 2R1, Canada
关键词
Escherichia coli O157 : H7; Mozarella cheese; stretching temperature;
D O I
10.1046/j.1472-765X.2003.01252.x
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
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 80degreesC), commonly used during curd stretching, were investigated to determine their effects on the viability of E. coli O157:H7 in Mozzarella cheese. Stretching at 80degreesC for 5 min resulted in the loss of culturability of E. coli O157:H7 strains, whereas stretching at 70degreesC reduced the number of culturable E. coli O157:H7 by a factor of 10. Conclusions: The results show that stretching curd at 80degreesC for 5 min is effective in controlling E. coli O157:H7 during the production of Mozzarella cheese. Brining and storage at 4degreesC 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 80degreesC are used during milk processing.
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页码:73 / 76
页数:4
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