TITLE

Microbiological Quality of Burrata Cheese Produced in Puglia Region: Southern Italy

AUTHOR(S)
DAMBROSIO, ANGELA; QUAGLIA, NICOLETTA CRISTIANA; SARACINO, MARA; MALCANGI, MARIA; MONTAGNA, COSIMO; QUINTO, MARCELLO; LORUSSO, VANESSA; NORMANNO, GIOVANNI
PUB. DATE
November 2013
SOURCE
Journal of Food Protection;Nov2013, Vol. 76 Issue 11, p1981
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Burrata cheese is a popular typical Italian food product, produced in Puglia (an administrative region of southern Italy), and this study investigated the microbiological quality of 404 samples of this cheese. The samples were analyzed in order to quantify Escherichia coli and to detect the presence of Staphylococcus aw eus, Salmonella spp., and Listeria monocytogenes. No sample exceeded the values of E. coli set by EC Regulation 1441/07 for some dairy products, while 15 (3.7%) samples tested coagulase-positive staphylococci positive, with values greater than 10³ CFU/g. One strain of S. aureus was identified and characterized from each of these positive samples, and of these strains, 7 (46.6%) produced staphylococcal enterotoxin A, 5 (33.3%) produced staphylococcal enterotoxin C, 2 (13.3%) produced staphylococcal enterotoxin D, and 1 (6.6%) produced both staphylococcal enterotoxins A and D. All strains were mecA negative. The 15 5. aureus isolates were tested for their antimicrobial resistance patterns, and all analyzed strains showed antimicrobial resistance properties for at least one of the tested antibiotics. Testing for the other pathogens mentioned above gave negative results. The results of our study mean that the microbiological quality of Burrata cheese can be assumed to be good, although care must be taken with raw materials and good hygiene during processing in order to guarantee greater food safety.
ACCESSION #
91926393

 

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