MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE
M. Franzoni, L Valnegri, L. Iacumin and 1 more
Italian Journal of Food Safety · 2010
doi:10.4081/ijfs.2010.7.79 (opens in a new tab)
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Abstract
A microbiological investigation was carried out on 30 mozzarella cheese samples to evaluate their quality near the expiry date. Total coliforms and Pseudomonas spp. were detected at high levels in 70% and in 30% of the samples, respectively. Pseudomonadaceae were considered as the microorganisms responsible of the texture changing spoilage symptoms that were observed in 13,3% of the samples. Isolated strains were identified by PCR-TGGE analysis as P. rhodesiae (37,5%), P. putida (33,3%) and P. poae (29,2%).
Abstract licence: CC BY-NC
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