title: Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.
abstract: Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (Aw)] were performed as well. Shiga-toxinEscherichia coli, aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria;Enterobacteriaceae,E.coliand coagulase-positive staphylococci (CPS) were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and Awvalues decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and Aware considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Sara
authors: S
authors: Astegiano
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Alberto
authors: A
authors: Bellio
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Daniela
authors: D
authors: Adriano
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Daniela Manila
authors: DM
authors: Bianchi
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Silvia
authors: S
authors: Gallina
authors: Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, Università degli Studi di Torino , Italy.
authors: Alessandra
authors: A
authors: Gorlier
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Monica
authors: M
authors: Gramaglia
authors: Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, Università degli Studi di Torino , Italy.
authors: Giampiero
authors: G
authors: Lombardi
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Guerrino
authors: G
authors: Macori
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Fabio
authors: F
authors: Zuccon
authors: Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte , Liguria e Valle d'Aosta, Torino.
authors: Lucia
authors: L
authors: Decastelli
keywords: Cheese making process; Food safety; Piedmont; Traditional cheese