title: Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese.
abstract: OBJECTIVE
  The aim of the study was to evaluate the behaviour of Listeria monocytogenes in the conditioning liquid of packaged water buffalo mozzarella cheese (WBMC).
  
  
  RESULTS
  The conditioning liquid was contaminated with L. monocytogenes, and the contaminated samples were stored at four different storage temperatures: 5 and 10 °C for 22 days; 20 °C for 9 days; 20 °C for 3 days and then at 5 °C for 6 days. The results showed that L. monocytogenes concentration decreased when contaminated samples were stored at 5 °C. When WBMC was stored at 20 °C and at 10 °C, L. monocytogenes started to grow after a lag phase of 3 and 10 days, respectively. When samples were stored at variable temperature conditions, L. monocytogenes numbers showed a lag phase of 5 days.
  
  
  CONCLUSIONS
  Use of a conditioning liquid characterized by acidity and a correct storage temperature is able to counteract pathogen replication during shelf life. A high concentration of lactic acid bacteria was associated with effective control of L. monocytogenes but the role of lactic acid bacteria in WBMC conditioning liquid requires further investigation.
  
  
  CONCLUSIONS
  According to European regulations, food producers should be able to justify decision-making on the shelf life assigned to their products, taking into account reasonable storage conditions and use by consumers. The results of the trial yielded information for producers of WBMC and similar cheeses for decision-making on product shelf life.
authors: Department of Microbiology, Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Brescia, Italy.
authors: G
authors: G
authors: Finazzi
authors: P
authors: P
authors: Daminelli
authors: A
authors: A
authors: Serraino
authors: V
authors: V
authors: Pizzamiglio
authors: R
authors: R
authors: Riu
authors: F
authors: F
authors: Giacometti
authors: B
authors: B
authors: Bertasi
authors: M N
authors: MN
authors: Losio
authors: P
authors: P
authors: Boni
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism; D002020:Buffaloes; D002611:Cheese / Q000382:microbiology* / Q000592:standards; D015169:Colony Count, Microbial; D018857:Food Packaging / Q000379:methods / Q000592:standards; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D019344:Lactic Acid / Q000378:metabolism; D008089:Listeria monocytogenes / Q000254:growth & development / Q000502:physiology*; D013696:Temperature
chemical_list: D019344:Lactic Acid