Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese

Letters in Applied Microbiology

Volumn 22, Issue 5, 1996, Pages 357-360

  Villani, F ^a   Pepe, O ^a   Mauriello, G ^a   Moschetti, G ^a   Sannino, L ^a   Coppola, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES;

CHEESE MAKING; CHEESE MILK; HOT WATER; L.MONOCYTOGENES; LISTERIA MONOCYTOGENES; LOG REDUCTIONS; MOZZARELLA CHEESE;

LISTERIA;

ARTICLE; CHEESE; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD CONTROL; LISTERIA MONOCYTOGENES; NONHUMAN; PH; TEMPERATURE; WHEY;

EID: 0029925123     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1996.tb01178.x     Document Type: Article

References (18)

1. Addeo, F. and Coppola, S. (1983) Aspetti tecnologici e microbiologici della trasformazione del latte di bufala in mozzarella e ricotta. Latte 8, 706-721.
2. Caserio, G., Senesi, E., Forlani, M. and Emaldi, G. (1977) Condizioni igieniche delle Mozzarelle in rapporto alla tecnologia di produzione. L'Industria del latte 2, 19-39.
3. Conner, D.E., Brackett, R.E. and Beuchat, L.R. (1986) Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. Applied and Environmental Microbiology 52, 59-63.
4. Coppola, S. (1994) Starter and protective cultures of lactic acid bacteria for technological valorization of water-buffalo milk. In Proceedings of the IVth World Buffalo Congress ed. Vale, W.G., Hyppolito Barnabé, V. and Aguiar de Mattos, J.C. Vol. II, pp. 190-192. Sao Paulo: International Buffalo Federation.
5. Coppola, S., Parente, E., Dumontet, S. and La Peccerella, A. (1988) The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk. Lait 68, 295-310.
6. Coppola, S., Villani, F., Coppola, R. and Parente, E. (1990) Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture. Lait 70, 411-423.
7. Farber, J.M. and Peterkin, P.I. (1991) Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews 55, 476-511.
8. Glass, K.A., and Doyle, M.P. (1989) Fate of Listeria monocytogenes in processed meat products during refrigeration storage. Applied and Environmental Microbiology 53, 2534-2538.
9. Hicks, S.J. and Lund, B.M. (1991) The survival of Listeria monocytogenes in cottage cheese. Journal of Applied Bacteriology 70, 308-314.
10. Parente, E., Villani, F., Coppola, R. and Coppola, S. (1989) A multiple strain starter for water-buffalo Mozzarella cheese manufacture. Lait 69, 271-279.
11. Ryser, E.T. and Marth, E.H. (1987a) Fate of Listeria monocytogenes during manufacture and ripening of Camembert cheese. Journal of Food Protection 50, 372-378.
12. Ryser, E.T. and Marth, E.H. (1987b) Behaviour of Listeria monocytogenes during manufacture and ripening of cheddar cheese. Journal of Food Protection 50, 7-13.
13. Ryser, E.T. and Marth, E.H. (1991) Listeria Listeriosis, and Food Safety. New York: Marcel Dekker.
14. Ryser, E.T., Marth, E.H. and Doyle, M.P. (1985) Survival of Listeria monocytogenes during manufacture and storage of cottage cheese. Journal of Food Protection 48, 746-750.
15. Sorrells, K.M., Enigl, D.C. and Hatfield, J.R. (1989) Effect of pH, acidulant, time, and temperature on growth and survival of Listeria monocytogenes. Journal of Food Protection 52, 571-573.
16. Sulzer, G. and Buse, M. (1993) Behaviour of Listeria spp. during the production of Camembert cheese under various conditions of inoculation and ripening. Milchwissenschaft 48, 196-200.
17. Villani, F., Salzano, G., Sorrentino, E., Pepe, O., Marino, P. and Coppola, S. (1993) Enterocin 226 NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes. Journal of Applied Bacteriology 74, 380-387.
18. Villani, F., Pepe, O., Mauriello, G., Salzano, G., Moschetti, G. and Coppola, S. (1995) Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus. International Journal of Food Microbiology 25, 179-190.