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Piscopo A, Mincione A, Summo C, Silletti R, Giacondino C, Rocco I, Pasqualone A. Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods 2024; 13:209. [PMID: 38254510 PMCID: PMC10814738 DOI: 10.3390/foods13020209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
BACKGROUND According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. METHODS Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. RESULTS The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. CONCLUSIONS The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.
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Affiliation(s)
- Amalia Piscopo
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Antonio Mincione
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
| | - Roccangelo Silletti
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
| | - Corinne Giacondino
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Ilenia Rocco
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
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Natrella G, Gambacorta G, Faccia M. Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. Foods 2023; 12:foods12091867. [PMID: 37174405 PMCID: PMC10178730 DOI: 10.3390/foods12091867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/13/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.
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Affiliation(s)
- Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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4
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Ricci A, Martelli F, Alinovi M, Garofalo A, Perna G, Neviani E, Mucchetti G, Bernini V. Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Tirloni E, Bernardi C, Stella S. Use of food grade acetic organic acid to prevent Listeria monocytogenes in mozzarella cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Rivas PM, Carmo da Silva D, Lopes SM, Riboldi CI, Tondo EC. Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese. Food Microbiol 2022; 105:104022. [DOI: 10.1016/j.fm.2022.104022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/29/2022]
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7
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Wemmenhove E, Wells-Bennik MHJ, Zwietering MH. A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature. Int J Food Microbiol 2021; 357:109350. [PMID: 34455130 DOI: 10.1016/j.ijfoodmicro.2021.109350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 07/20/2021] [Accepted: 07/24/2021] [Indexed: 10/20/2022]
Abstract
Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water activity conditions may contribute to growth inhibition. In the current study, it was assessed whether the major factors that inhibit growth of L. monocytogenes in Gouda cheese are the factors that determine growth in other types of ready-to-eat cheese as well. Various types of cheeses were selected, some of which had been associated with listeriosis, while others had not. Based on the composition of the different cheese types, the concentrations of undissociated lactic acid were calculated for each type. The ability to support growth of L. monocytogenes was predicted using the Gamma model, based on literature data on total lactic acid content, moisture content, fat content, pH, Aw, and temperature, and optimal growth rates in milk at 30-37 °C. In addition, the actual specific growth rates of L. monocytogenes in the various cheeses were calculated based on available experimental growth data. In 9 out of the 10 RTE cheeses reviewed, the undissociated lactic acid concentrations and aw determined growth/no growth of L. monocytogenes. No growth was correctly predicted for feta, Cheddar and Gouda, and growth was correctly predicted for ricotta, queso fresco, Camembert, high-moisture mozzarella, cottage and blue cheese. Growth of L. monocytogenes was not observed in practice upon inoculation of Emmental, whereas growth in this cheese type was predicted when including the above mentioned factors in the models. Other factors, presumably acetic and propionic acid, are thought to be important to inhibit growth of the pathogen in Emmental. The results from our study show that for cheeses in which lactic acid is a main acid, our model based on undissociated lactic acid, temperature, pH and aw gives a good prediction of potential outgrowth of L. monocytogenes. Implications for L. monocytogenes legislation are discussed per type of RTE cheese reviewed.
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Affiliation(s)
- E Wemmenhove
- NIZO, Ede, the Netherlands; Food Microbiology, Wageningen University, the Netherlands
| | | | - M H Zwietering
- Food Microbiology, Wageningen University, the Netherlands.
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8
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Tirloni E, Bernardi C, Celandroni F, Ghelardi E, Stella S. Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Faccia M, Natrella G, Gambacorta G. Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
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10
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Posada-Izquierdo GD, Mazón-Villegas B, Redondo-Solano M, Huete-Soto A, Víquez-Barrantes D, Valero A, Fallas-Jiménez P, García-Gimeno RM. Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods 2021; 10:1722. [PMID: 34441500 PMCID: PMC8391814 DOI: 10.3390/foods10081722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/16/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
"Turrialba cheese" is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5-5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964-0.993, and 0.197-0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software "microHibro" which is used by food producers and regulators to assist in decision-making.
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Affiliation(s)
- Guiomar D. Posada-Izquierdo
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
| | - Beatriz Mazón-Villegas
- Escuela de Ingeniería de Biosistemas, Cuidad Universitaria Rodrigo Facio, Universidad de Costa Rica, 11501-2060 San José, Costa Rica;
| | - Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Alejandra Huete-Soto
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Diana Víquez-Barrantes
- National Center for Food Science and Technology (CITA), Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica;
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
| | - Paula Fallas-Jiménez
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Rosa María García-Gimeno
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
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11
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Faccia M, Natrella G, Loperfido PP, Gambacorta G, Cicco G. Quality characteristics of mozzarella cheese manufactured with recycled stretchwater. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Engstrom SK, Anderson KM, Glass KA. Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese. J Food Prot 2021; 84:772-780. [PMID: 33290511 DOI: 10.4315/jfp-20-247] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Accepted: 12/06/2020] [Indexed: 12/21/2022]
Abstract
ABSTRACT Biopreservatives are clean-label ingredients used to control pathogenic and spoilage microorganisms in ready-to-eat foods, including cheese. In a first set of experiments, the efficacies of six commercial biopreservatives in controlling Listeria monocytogenes growth at 4°C were tested in a high-moisture model cheese (pH 6.00, 56% moisture, and 1.25% salt) made of cream, micellar casein, water, salt, lactose, lactic acid, and a single protective culture (PC-1, PC-2, or PC-3 at 106 CFU/g [target]) or bacterial fermentate (CM-1 or CM-2 [cultured milk] or CSV-1 [cultured sugar-vinegar blend], 0.5 or 1.0% target level). Cheeses were inoculated with 3 log CFU/g L. monocytogenes (5-strain cocktail), after which 25-g samples were vacuum sealed and stored at 4°C for 8 weeks. L. monocytogenes populations from triplicate samples were enumerated weekly on modified Oxford agar in duplicate trials. L. monocytogenes growth (≥1-log increase) was observed in approximately 1 week in control cheese and those formulated with 106 CFU of PC-1 or PC-2 per g. Growth was delayed to 2.5 weeks in model cheeses formulated with 106 CFU of PC-3 per g or 0.5% CM-2 and to 3 weeks with 0.5% CM-1 or CSV-1. Growth was further delayed to 6.5 to 7.5 weeks in model cheeses formulated with 1.0% CM-1 or CM-2, while formulation with 1.0% CSV-1 inhibited L. monocytogenes growth for 8 weeks. In a second set of experiments, the combined effects of pH and 0.5% CSV-1 on L. monocytogenes inhibition were investigated. Incorporation of 0.5% CSV-1 delayed L. monocytogenes growth to 3, 6, and >10 weeks in cheeses of pH 6.00, 5.75, and 5.50, respectively, versus growth observed in 1, 1, and 3.5 weeks in control cheeses. These data suggest that certain fermentates have greater antilisterial activity than protective cultures in directly acidified cheeses with direct biopreservative incorporation and refrigerated storage. Further research is needed to optimize the conditions to prevent listerial growth by utilizing protective cultures in fresh, soft cheeses. HIGHLIGHTS
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Affiliation(s)
- Sarah K Engstrom
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706
| | - Kory M Anderson
- Washington State University, 100 Dairy Road, Pullman, Washington 99164, USA
| | - Kathleen A Glass
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706.,(ORCID: https://orcid.org/0000-0002-7996-1116 [K.A.G.])
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Faccia M, Gambacorta G, Pasqualone A, Summo C, Caponio F. Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods 2021; 10:foods10040833. [PMID: 33920496 PMCID: PMC8068829 DOI: 10.3390/foods10040833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/07/2021] [Indexed: 12/12/2022] Open
Abstract
High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%).
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Gkerekou MA, Athanaseli KG, Kapetanakou AE, Drosinos EH, Skandamis PN. Εvaluation of oxygen availability on growth and inter-strain interactions of L. monocytogenes in/on liquid, semi-solid and solid laboratory media. Int J Food Microbiol 2021; 341:109052. [PMID: 33515814 DOI: 10.1016/j.ijfoodmicro.2021.109052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 12/20/2022]
Abstract
The coexistence and interactions among Listeria monocytogenes strains in combination with the structural characteristics of foods, may influence their growth capacity and thus, the final levels at the time of consumption. In the present study, we aimed to evaluate the effect of oxygen availability in combination with substrate micro-structure on growth and inter-strain interactions of L. monocytogenes. L. monocytogenes strains, selected for resistance to different antibiotics (to enable distinct enumeration), belonging to serotypes 4b (C5, ScottA), 1/2a (6179) and 1/2b (PL25) and were inoculated in liquid (Tryptic Soy Broth supplemented with Yeast Extract - TSB-YE) and solid (TSB-YE supplemented with 0.6% and 1.2% agar) media (2-3 log CFU/mL, g or cm2), single or as two-strain cultures (1:1 strain-ratio). Aerobic conditions (A) were achieved with constant shaking or surface inoculation for liquid and solid media respectively, while static incubation or pour plated media corresponded to hypoxic environment (H). Anoxic conditions (An) were attained by adding 0.1% w/v sodium thioglycolate and paraffin overlay (for solid media). Growth was assessed during storage at 7 °C (n = 3 × 2). Inter-strain interactions were manifested by the difference in the final population between singly and co-cultured strains. Τhe extent of suppression increased with reduction in agar concentration, while the impact of oxygen availability was dependent on strain combination. During co-culture, in liquid and solid media, 6179 was suppressed by C5 by 4.0 (in TSB-YE under H) to 1.8 log units (in solid medium under An), compared to the single culture, which attained population of ca. 9.4 log CFU/mL or g. The growth of 6179 was also inhibited by ScottA by 2.7 and 1.9 log units, in liquid culture under H and An, respectively. Interestingly, in liquid medium under A, H and An, ScottA was suppressed by C5, by 3.3, 2.4 and 2.3 log units, respectively, while in solid media, growth inhibition was less pronounced. Investigating growth interactions in different environments could assist in explaining the dominance of L. monocytogenes certain serotypes.
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Affiliation(s)
- Maria A Gkerekou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Konstantina G Athanaseli
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Anastasia E Kapetanakou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Eleftherios H Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece.
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Zappia A, Branca ML, Piscopo A, Poiana M. Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4293-4298. [PMID: 33071351 PMCID: PMC7520476 DOI: 10.1007/s13197-020-04670-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2020] [Accepted: 07/31/2020] [Indexed: 06/11/2023]
Abstract
The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.
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Affiliation(s)
- Angela Zappia
- Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Maria Luisa Branca
- Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
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16
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Growth of Listeria monocytogenes in ready-to-eat "shrimp cocktail": Risk assessment and possible preventive interventions. Int J Food Microbiol 2020; 334:108800. [PMID: 32829187 DOI: 10.1016/j.ijfoodmicro.2020.108800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 04/01/2020] [Accepted: 07/25/2020] [Indexed: 11/21/2022]
Abstract
The present study investigated the presence, growth potential, and public health risk posed by Listeria monocytogenes in a ready-to-eat "shrimp cocktail". The pathogen was detected in 4 out of the 104 samples, and there were no counts above the enumeration limit (1 Log colony-forming unit (CFU)/g); the product was a suitable substrate for pathogen growth owing to its chemical/physical properties. A stochastic quantitative microbial risk assessment (QMRA) was performed to estimate the expected number of invasive listeriosis cases caused by the consumption of 10,000 servings of the product on the last day of its shelf life, considering a population comprising healthy consumers, those susceptible, and transplant recipients. The model predicted no cases for this scenario. Uncertainties were included by considering alternative scenarios; even when considering an increased mean bacterial concentration (up to 3-4 Log CFU/g), no cases were estimated. Following a producer's demand, the exposure assessment model was also used to estimate the probability of the product exceeding the threshold of 2 log CFU/g during the shelf life. The possibility of Listeria growth in the product could not be avoided. Therefore, a modification of the production process was tested to re-classify the product as unsuitable for Listeria growth (EC Reg. 2073/2005). The shrimps were conditioned in three different organic acid solutions comprising: acetic acid (1500 ppm) (A); benzoic acid (1500 ppm) + acetic acid (500 ppm) + lactic acid (750 ppm) (BLA); and lactic acid (4500 ppm) + sodium acetate (2500 ppm) (LSA). Testing was conducted over various treatment durations (1 day-5 days). Treatment for 2 days in the LSA solution was selected based on efficacy, the absence of consumer-perceptible sensorial modifications, and the producers' production rate requirements. The concentration of L. monocytogenes decreased when the new process was applied, which confirmed the usefulness and effectiveness of the treatment relative to the traditional process. Thus, the product obtained by the modified production process did not support the growth of L. monocytogenes.
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Tirloni E, Bernardi C, Stella S. Shelf life and growth potential of Listeria monocytogenes in steak tartare. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108807] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Necidová L, Mrňousová B, Haruštiaková D, Bursová Š, Janštová B, Golian J. The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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