Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese
2012
Roberto Rosmini | Marina N. Losio | Federica Giacometti | Raffaela Riu | Paolo Daminelli | Giacomo Marchetti | Guido Finazzi | Andrea Serraino
Water buffalo <em>mozzarella</em> cheese (WBMC) is a fresh <em>pasta filata</em> cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of<em> Salmonella Typhimurium</em> during the production of artisan water buffalo <em>mozzarella</em> cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with <em>S. Typhimurium</em> and the evolution of <em>S. Typhimurium</em> count during production and shelf life was monitored. In artisan WBMC production technology <em>S. Typhimurium</em> multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce <em>S. Typhimurium</em> contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of <em>S. Typhimurium</em> during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers.
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