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Astegiano S.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Bellio A.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Adriano D.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Bianchi D.M.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | And 7 more authors.
Italian Journal of Food Safety | Year: 2014

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-toxin Escherichia coli, aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae, E.coli and 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 Aw values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and Aw are 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. Source


Gramaglia M.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Bellio A.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Macori G.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | Bianchi D.M.,Struttura Complessa del Controllo Alimenti e Igiene delle Produzioni | And 4 more authors.
Italian Journal of Food Safety | Year: 2013

Food safety must be guaranteed by the synergic action of all actors in production chain. The consumers cover an important role to ensure good storage conditions according to the manufacturer's instructions. The purpose of this study is to evaluate the influence on microbial parameters of storage temperature during shelf life of sliced vacuum packaged traditional cheese. One wheel of raw milk cheese was produced and ripened for 60 days. The cheese was portioned in 10 slices (200 g) and stored at +4°C for 28 days; then, three of these were stored at +10°C from day 29 to 56 and the others continued the storage at +4°C from day 29 to 56. Analyses on mesophilic aerobic microorganisms, total coliforms, Enterobacte - riaceae, mesophilic lactococci, thermophilic lactococci, thermophilic lactobacilli, pH and Aw were performed at 7, 14, 21, 28, 35, 49, 56 days. The aerobic bacteria and lactic flora did not significantly changed during the study; coliforms and Enterobacteriaceae showed a greater reduction in the slices stored at +4 than at +10°C. Data confirm the maintenance of the refrigeration temperature as an important tool for reducing the risk of microbiological growth in food. Introduzione La vita commerciale dei prodotti alimentari è condizionata da molteplici fattori, quali ad esempio le caratteristiche dell'alimento, la tipologia di confezionamento e le condizioni di conservazione. La sicurezza alimentare è frutto dell'azione sinergica di tutti gli attori coinvolti nella filiera alimentare. Infatti, in tale contesto non è da sottovalutare il ruolo del consumatore che, una volta acquistato il prodotto, lo deve conservare secondo le indicazioni del produttore. In Europa, Australia, Nuova Zelanda, Stati Uniti e Canada oltre l'87% delle malattie alimentari ha, infatti, origine a livello domestico (Sharma et al., 2009). In ambiente casalingo, la conservazione dei prodotti deperibili ad una temperatura corretta risulta fondamentale; tuttavia, i dati raccolti nell'ambito di uno studio condotto nell'Italia centro-settentrionale hanno mostrato che nel 70% dei frigoriferi domestici la temperatura è superiore ai +4°C (Vergara et al., 2010). Di seguito sono presentati i dati preliminari di uno studio condotto su un formaggio porzionato e confezionato sottovuoto. Scopo del lavoro è valutarne le caratteristiche microbiologiche durante la shelf-life sia in condizioni di conservazione corretta (+4°C) sia in condizioni di abuso termico (+10°C). © M.Gramaglia et al. Source

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