Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method.
Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy products such as Mozzarella cheese, it is important to monitor the concentration of lactic acid bacteria (LAB), as they are the major components of starter cultures used in cheese production, contributing to the taste and texture of fermented products and inhibiting food spoilage bacteria by producing growth-inhibiting substances. For these reasons, to ensure the quality and safety of their products, cheese makers should monitor frequently, during fresh cheese production, the concentration of LAB and spoilage bacteria. However, usually, small- to medium-size dairy factories do not have an internal microbiological laboratory and external laboratories of analysis are often too expensive and require several days for the results. Compared with traditional methods, the microbiological survey (MBS) method developed by Roma Tre University (Rome, Italy) allows faster and less-expensive microbiological analyses to be conducted wherever they are necessary, without the need for a microbiological laboratory or any instrumentation other than MBS vials and a thermostat. In this paper, we report the primary validation of the MBS method to monitor LAB concentration in Mozzarella cheese and the analysis, using the MBS method, of total viable count, E. coli, and LAB concentrations in the production line of Mozzarella cheese as well as during the shelf life of the product stored at 20°C. The results obtained indicate that the MBS method may be successfully used by small- to medium-size dairy factories that do not have an internal microbiological laboratory. Using the MBS method, these dairy factories can monitor autonomously the microbiological safety and quality of their products, saving both time and money.
Department of Science, Roma Tre University, 00146 Rome, Italy.
Francesca
F
Losito
Department of Science, Roma Tre University, 00146 Rome, Italy.
Alyexandra
A
Arienzo
MBS S.r.l., 00131 Rome, Italy.
Giorgia
G
Bottini
MBS S.r.l., 00131 Rome, Italy.
Francesca Romana
FR
Priolisi
MBS S.r.l., 00131 Rome, Italy.
Alberto
A
Mari
Department of Science, Roma Tre University, 00146 Rome, Italy; National Institute of Biostructures and Biosystems (INBB), 00136 Rome, Italy. Electronic address: giovanni.antonini@uniroma3.it.
Giovanni
G
Antonini
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D063427:Food Quality; D007558:Italy; D050296:Microbial Viability; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
Mozzarella cheese; lactic acid bacteria; microbiological analysis