title: Evolution of the Microbiological Profile of Vacuum-PackedRicotta SalataCheese During Shelf-Life.
abstract: Ricotta salatacheese is a salted variety ofricottatraditionally made in Sardinia (Italy) from the whey remaining after the production ofPecorino Romanoprotected designation of origin or other sheep milk cheeses.Ricotta salatacheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated withricotta salatacheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packedricotta salatacheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packedricotta salatacheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens asListeria monocytogenesandBacillus cereuswere never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g-1on the rind and between 2.95±0.68 and 4.27±1.10 CFU g-1in the inner paste, whileEnterobacteriaceaeranged between 4.22±0.66 and 5.30±0.73 CFU g-1on the rind and 3.13±1.80 and 2.80±0.88 CFU g-1in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora,ricotta salatacheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts andEnterobacteriaceaeobserved both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Daniele
authors: D
authors: Casti
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Christian
authors: C
authors: Scarano
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Carlo
authors: C
authors: Pala
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Francesca
authors: F
authors: Cossu
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Sonia
authors: S
authors: Lamon
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Vincenzo
authors: V
authors: Spanu
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Michela
authors: M
authors: Ibba
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Anna Maria
authors: AM
authors: Mocci
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Francesco
authors: F
authors: Tedde
authors: Cooperativa Allevatori Ovini , Fenosu (OR), Italy.
authors: Gavino
authors: G
authors: Nieddu
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Carlo
authors: C
authors: Spanu
authors: Department of Veterinary Medicine, University of Sassari , Sassari, Italy.
authors: Enrico Pietro Luigi
authors: EP
authors: De Santis
keywords: Composition; Sheep; Shelf life; Whey cheese