title: Behaviour ofEscherichia ColiO157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese.
abstract: Formagelle di caprais a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour ofEscherichia coliO157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inoculated withE. coliO157:H7 in a laboratory scale plant and the count was monitored during production and 30 days of ripening required for this cheese. Results showed thatE. coliO157:H7 count increased to more than 1.5 Log cfu g-1during cheese production and remained constant until the end of ripening. The evidence thatE. coliO157:H7 is able to survive during the manufacturing and ripening process suggests that the 30-day ripening period alone is insufficient to eliminate levels of viableE. coliO157:H7 inFormaggelle di capracheese and that the presence of low numbers ofE. coliO157:H7 in milk destined for the production of raw goat milk cheeses could represent a potential source of infection for humans and a threat for consumers.
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Elena
authors: E
authors: Cosciani-Cunico
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Elena
authors: E
authors: Dalzini
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Stefano
authors: S
authors: D'Amico
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Chiara
authors: C
authors: Sfameni
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Barbara
authors: B
authors: Bertasi
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Marina Nadia
authors: MN
authors: Losio
authors: Dipartimento di Scienze Mediche Veterinarie, Università Bologna , Ozzano dell'Emilia (BO), Italy.
authors: Federica
authors: F
authors: Giacometti
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini , Brescia.
authors: Paolo
authors: P
authors: Daminelli
keywords: Challenge test; Raw goat milk cheese; Verotoxin Escherichia coli