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Nogarol C.,Science Controllo Alimenti e Igiene delle Produzioni | Acutis P.L.,University of Bologna | Bianchi D.M.,Science Controllo Alimenti e Igiene delle Produzioni | Maurella C.,University of Bologna | And 7 more authors.
Journal of Food Protection | Year: 2013

Between June and September 2010, widespread Italian consumer reports of unusual blue spoilage on fresh dairy products were publicized, resulting in the so-called blue mozzarella event. An inordinately high number of samples from mozzarella and whey cheese products of Italian and German production subsequently tested positive for Pseudomonas fluorescens. The aim of this study was to verify whether a selected P. fluorescens strain was responsible for this apparently unusual event. Molecular characterization of 181 isolated P. fluorescens strains was conducted using a newly optimized pulsed-field gel electrophoresis protocol. Although a high number of pulsotypes was found (132), only four pulsotypes were associated with more than one production plant, and only one German isolate had the same pulsotype as was detected in two Italian plants. This is the only evidence of possible cross-contamination among cheeses from the two countries. The overall results did not support the spread of contamination from German to Italian plants or the presence of one environmental strain that spread in both countries. Copyright ©, International Association for Food Protection.

Caputo L.,National Research Council Italy | Quintieri L.,National Research Council Italy | Bianchi D.M.,Science Controllo Alimenti e Igiene delle Produzioni | Decastelli L.,Science Controllo Alimenti e Igiene delle Produzioni | And 3 more authors.
Food Microbiology | Year: 2015

The aim of this work was to check the efficacy of bovine lactoferrin hydrolyzed by pepsin (LFH) to prevent blue discoloration of Mozzarella cheese delaying the growth of the related spoilage bacteria. Among 64 Pseudomonas fluorescens strains, isolated from 105 Mozzarella samples, only ten developed blue discoloration in cold-stored Mozzarella cheese slices. When Mozzarella cheese samples from dairy were treated with LFH and inoculated with a selected P.fluorescens strain, no pigmentation and changes in casein profiles were found up to 14 days of cold storage. In addition, starting from day 5, the count of P.fluorescens spoiling strain was steadily ca. one log cycle lower than that of LFH-free samples. ESI-Orbitrap-based mass spectrometry analyses allowed to reveal the pigment leucoindigoidine only in the blue LFH-free cheese samples indicating that this compound could be considered a chemical marker of this alteration. For the first time, an innovative mild approach, based on the antimicrobial activity of milk protein hydrolysates, for counteracting blue Mozzarella event and controlling psychrotrophic pigmenting pseudomonads, is here reported. © 2014 Elsevier Ltd.

Antonio B.,Science Epidemiologia e Osservatorio Epidemiologico | Francesca R.,Science Epidemiologia e Osservatorio Epidemiologico | Silvia G.,Science Controllo Alimenti e Igiene delle Produzioni | Daniela A.,Science Controllo Alimenti e Igiene delle Produzioni | And 5 more authors.
Italian Journal of Food Safety | Year: 2012

A total of 260 food samples were examined for the presence of Shiga toxin-producing Escherichia coli O157 (STEC O157). Samples were collected between May 2011 and September 2011 in Piedmont region and included 120 minced meat and meat preparation (hamburger and meat balls) and 180 soft and semi-soft cheeses made from raw milk with less than 60 days of ripening. Samples were collected at re-tail level. All samples were tested using an Enzyme Linked Fluorescent Assay (ELFA) (AFNOR BIO 12/8 - 07/00), with kit VIDAS® ECO (bioMérieux); if positive, the samples have been tested with VIDAS® ICE and spread onto selective media to allow the growth of the strains. If present, all the strains have been tested to detect the genes encoding the pathogen factors (stx1, stx2 and eae). STEC O157 was not detected in any products. This survey on the presence of STEC O157 in foodstuffs provided data, demonstrating a low prevalence of the pathogen in our Region. © 2012, Page Press Publications. All rights reserved.

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