title: Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
abstract: OBJECTIVE
  The fate of Escherichia coli O157:H7 was investigated during the manufacture of Mozzarella cheese.
  
  
  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 80 degrees C), commonly used during curd stretching, were investigated to determine their effects on the viability of E. coli O157:H7 in Mozzarella cheese. Stretching at 80 degrees C for 5 min resulted in the loss of culturability of E. coli O157:H7 strains, whereas stretching at 70 degrees C reduced the number of culturable E. coli O157:H7 by a factor of 10.
  
  
  CONCLUSIONS
  The results show that stretching curd at 80 degrees C for 5 min is effective in controlling E. coli O157:H7 during the production of Mozzarella cheese. Brining and storage at 4 degrees C for 12 h was less effective than the stretching.
  
  
  CONCLUSIONS
  Mozzarella cheese should be free of E. coli O157:H7 only if temperatures higher than or equal to 80 degrees C are used during milk processing.
authors.affiliation: Institute of Alimentary Productions and Technologies, Agricultural Faculty, Foggia University, Institute Zooprofilattico of Apulia and Basilicata, Foggia, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Spano
authors.forename: E
authors.initials: E
authors.lastname: Goffredo
authors.forename: L
authors.initials: L
authors.lastname: Beneduce
authors.forename: D
authors.initials: D
authors.lastname: Tarantino
authors.forename: A
authors.initials: A
authors.lastname: Dupuy
authors.forename: S
authors.initials: S
authors.lastname: Massa
mesh_terms: D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D005516:Food Microbiology / Q000592:standards; D006358:Hot Temperature; D012965:Sodium Chloride / Q000737:chemistry / Q000378:metabolism; D013997:Time Factors
chemical_list: D012965:Sodium Chloride