title: Assessment of hygienic quality of some types of cheese sampled from retail outlets.
abstract: The authors evaluated the prevalence of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp. and staphylococcal enterotoxin, in 2,132 samples selected from six types of cheese on the basis of recorded consumption in Italy in 2004. In L. monocytogenes-positive samples the precise level of contamination was determined. To define the physical-chemical characteristics of the selected natural cheeses, the pH values, water activity and sodium chloride content were determined. The results suggest that blue and soft cheeses (Brie, Camembert, Gorgonzola and Taleggio) are more likely to be contaminated with L. monocytogenes. The mean prevalence of L. monocytogenes in the six types of cheese was 2.4% (from 0.2% in Asiago and Crescenza to 6.5% in Taleggio), with contamination levels of up to 460 MPN/g. No presence of Salmonella spp. and E. coli O157 was found in any sample. Staphylococcus enterotoxin was found in 0.6% of the samples examined. Physical and chemical parameter values confirmed that all types of cheese are considered capable of supporting the growth of L. monocytogenes. The study confirmed the need to apply effective control at production and sales levels to reduce the probability of contamination by L. monocytogenes. This micro-organism can attain high levels of contamination in food products, such as cheeses that have a long shelf-life when associated with difficulties of maintaining appropriate storage temperatures in both sales points and in the home.
authors.affiliation: Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, 64100 Teramo, Italy. v.prencipe@izs.it
authors.forename: Vincenza
authors.initials: V
authors.lastname: Prencipe
authors.forename: Giacomo
authors.initials: G
authors.lastname: Migliorati
authors.forename: Osvaldo
authors.initials: O
authors.lastname: Matteucci
authors.forename: Paolo
authors.initials: P
authors.lastname: Calistri
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Di Giannatale
mesh_terms: D002611:Cheese / Q000382:microbiology*; D019649:Food Industry / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D006920:Hygiene; D007558:Italy