Understanding the Effect of Ozone on and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach.

The occurrence of on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozone may represent a useful tool against contamination on Gorgonzola cheese rind. In this study, the effect of gaseous ozone (2 and 4 ppm for 10 min) on and resident microbiota of Gorgonzola cheese rind stored at 4 °C for 63 days was evaluated.