Evaluation and comparison of centralized drinking water softening technologies: Effects on water quality indicators.

Drinking water softening is often implemented to increase consumer convenience e.g. by reducing lime scaling and soap use.

Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment.

In the present study, 33 brands of mozzarella cheese (pasteurized cow milk mozzarella obtained by direct acidification through the addition of food-grade citric acid or obtained by natural acidification through the addition of thermophilic starter cultures, mozzarella for pizza mainly obtained by addition of citric acid, and pasteurized buffalo milk mozzarella obtained by adding microbial rennet) were characterized for the factors potentially influencing the growth of Listeria monocytogenes (microbial populations, moisture, pH, and organic acids). Then, the growth potential of L. monocytogenes in mozzarella was investigated by challenge tests performed at different temperatures.

Predicting growth of Listeria monocytogenes in fresh ricotta.

Challenge tests with eight brands of fresh ricotta showed rapid growth of Listeria monocytogenes and significant variability in physical-chemical characteristics. Thus, two cardinal parameters models were developed for the growth of L. monocytogenes in ricotta including, respectively, terms for temperature (Model 1) and temperature and pH (Model 2).

Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese.

Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth rate model was developed based on growth in broth.

Modeling the growth of Listeria monocytogenes in soft blue-white cheese.

The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes.