Characterization of Vegetative and Strains Isolated from Processed Cheese Products in an Italian Dairy Plant.

Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to genus have been reported.

Fate of in the Presence of Resident Cheese Microbiota on Common Packaging Materials.

Literature data regarding the survival of microorganisms on materials used for food package purposes are scarce. The aim of the current study is to assess the survival of on different packaging materials for dairy products during extended storage at different temperatures. Three packaging materials (5 × 5 cm) were contaminated with a cocktail of five strains of suspended in a cheese homogenate, including the cheese's native microbial population.

Dissemination and Persistence of spp. in Small-Scale Dairy Farms.

This study was aimed at collecting data on presence, dissemination and persistence of in small-scale dairy farms. Six farms (located in Piedmont) were visited three times over 2014: 116 waters (wells and different faucets/pipes) and 117 environmental samples (milking equipments and drains) were collected. Enumeration of was performed, 3-5 colonies/samples were selected for identification via 16SrDNA/ polymerase chain reaction (PCR), and typed by enterobacterial-repetitive-intergenic-consensus (ERIC)-PCR.

A five year surveillance report on PFGE types of Listeria monocytogenes isolated in Italy from food and food related environments.

Listeria monocytogenes can cause severe invasive disease in humans and has been isolated from a variety of foods. This study aimed to investigate type diversity and distribution across sources by subtyping via PFGE a set of 300 L. monocytogenes isolates collected in Italy from foods over a five year period (from 2003 to 2007).