Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

Raimundo, Daniele Cristine; Travaglini, R. G; Souza, Gisele Oliveira de; Starikoff, Karina Ramirez; Sanches, Sandra Abelardo; Souza, O B; Balian, Simone de Carvalho; Telles, Evelise Oliveira

doi:10.1590/s0102-09352013000200039

Cited by 10 publications

(8 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This discussion shows the complexity of the phenomenon of heat exchange during the curd stretching operation and the difficulties to foresee the rate of inactivation of microorganisms during cheese curd stretching and cheese hardening. At the same time, beside the strain biodiversity ( Murru et al, 2018 ), the potential process variability can contribute to explain the heterogeneous results obtained by challenge tests, where the inactivation of L. monocytogenes ranged from 1 to more than 8 decimal reductions ( Villani et al, 1996 ; Kim et al, 1998 ; Raimundo et al, 2013 ; Serraino et al, 2013 ; Murru et al, 2018 ). The technological importance of bacterial heterogeneity is also connected to the ability of a small fraction of any population to survive exposure to stresses that kill the majority of the population.…”

Section: Discussionmentioning

confidence: 99%

“…This unusual contamination has urgently raised the need to investigate on its possible reasons, since the risk profile of MBC may be considered lower than the more widely consumed cow milk Mozzarella, because of the higher acidity of the cheese curd (pH 4.8 vs pH 5.1) and the higher temperature of the stretched curd at the end of the process (about 68–72°C vs 58–63°C; Mucchetti and Neviani, 2006 ). The stretching process of buffalo cheese curd is associated to significant but extremely variable decimal reductions of L. monocytogenes count, ranging from 1 to 8, as resulted by some studies performed with laboratory scale cheese making trials ( Villani et al, 1996 ; Raimundo et al, 2013 ; Serraino et al, 2013 ; Murru et al, 2018 ). The survival probability depends on the cheese curd contamination, the effective conditions of stretching applied during the experiments, often not fully described, and the heat resistance of biotypes.…”

Section: Introductionmentioning

confidence: 99%

“…The stretching process of buffalo cheese curd is associated to significant but extremely variable decimal reductions of L. monocytogenes count, ranging from 1 to 8, as resulted by some studies performed with laboratory scale cheese making trials (Villani et al, 1996;Raimundo et al, 2013;Serraino et al, 2013;Murru et al, 2018). The survival probability depends on the cheese curd contamination, the effective conditions of stretching applied during the experiments, often not fully described, and the heat resistance of biotypes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

et al. 2021

View full text Add to dashboard Cite

The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water, brines and covering liquid may become necessary. The present study aimed to improve knowledge about L. monocytogenes thermal resistance focusing on the influence of some cheese making operations, namely curd stretching and heat treatment of fluids in contact with cheese after molding, in order to improve the safety of the cheese, optimize efficacy and sustainability of the processes. Moreover, the role that cheese curd stretching plays in L. monocytogenes inactivation was discussed. The 12 tested strains showed a very heterogeneous heat resistance that ranged from 7 to less than 1 Log10 Cfu/mL reduction after 8 min at 60°C. D-values (decimal reduction times) and z-values (thermal resistance constant) calculated for the most heat resistant strain among 60 and 70°C were highly affected by the matrix and, in particular, heat resistance noticeably increased in drained cheese curd. As cheese curd stretching is not an isothermal process, to simulate the overall lethal effect of an industrial process a secondary model was built. The lethal effect of the process was estimated around 4 Log10 reductions. The data provided may be useful for fresh pasta filata cheese producers in determining appropriate processing durations and temperatures for producing safe cheeses.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

et al. 2021

View full text Add to dashboard Cite

show abstract

“…but not on Mycobacterium spp. (Raimundo et al, 2013), While contamination occurs mainly post pasteurization contamination or because of insufficient pasteurization.…”

Section: Discussionmentioning

confidence: 99%

Microbiological Evaluation of Mozzarella Cheese

2015

Assiut Veterinary Medical Journal

View full text Add to dashboard Cite

Mozzarella cheese is a good source of nutrients namely protein, fat, minerals and vitamins. The study was performed to evaluate the microbiological quality of Mozzarella cheese and it's correlation with Egyptian and International standards. A total of 50 mozzarella cheese samples were collected from supermarkets in Assiut City, Egypt. All samples were investigated to determine the total aerobic plate, yeasts, molds and coliforms counts also, for detection of Staph. aureus, E. coli and Salmonella spp. In the examined samples the incidence of yeasts, molds and coliforms were 94, 32 and 96 %, respectively while, Staph. aureus, E. coli and Salmonella were detected in 24, 20 and 12% of the examined samples. The microbiological results in this study were compared with the limits of Egyptian Organization Standards and International Standards.

show abstract

“…TABERLET REA et al, 2001;DI PINTO et al, 2004;FELIGINI et al, 2005;LÓPEZ-CALLEJA, 2005;MASKOVA;PAULICKOVA, 2006;ABRANTES, 2014 , 1997;RAIMUNDO et al, 2013).…”

Section: Resultsunclassified

Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo

Souza¹

View full text Add to dashboard Cite

Buffalo mozzarella is a fresh cheese, filada mass, with characteristics such as white color, sweet taste and high nutritional value and has great acceptance by consumers willing to pay different prices for the uniqueness of the product. However, the cheese is subject to violation of authenticity, both the seasonality of production of milk the buffalo as by the high price of milk and cheese when compared to similar coming from the cow as well as to microbial contamination. This work aimed to evaluate the occurrence of fraud in buffalo mozzarella by adding cow's milk, and the influence of the seasonality of production of buffalo milk in the frequency of this tampering and evaluate the presence of some pathogens in cheese marketed in São Paulo.Mozzarella samples of marble whose label identified the exclusive use of buffalo milk were subjected to DNA research buffalo and cattle, using primer for detection of cytochrome b gene (cytb), and microbiological analysis. The fraud was detected in 73% of samples (77/106), with no influence of seasonality; in two samples (2/106) only the bovine DNA was detected. From a microbiological point of view, all samples showed no Listeria monocytogenes and Salmonella spp. 25 grams but 7% (10/138) were considered unfit for human consumption by presenting thermotolerant coliforms and / or coagulase positive Staphylococcus above the limits established by law. It is concluded that fraud by adding cow's milk is very common and is not motivated only by the seasonal reduction in supply of buffalo milk; microbiological problems encountered are related to inadequate hygiene conditions of raw materials and / or fabrication process and / or storage temperature abuse cheese.

show abstract

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

Cited by 10 publications

References 11 publications

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

Microbiological Evaluation of Mozzarella Cheese

Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo

Contact Info

Product

Resources

About