The present study evaluated the presence of spp. and in four plants producing PDO Taleggio cheese. A total of 360 environmental samples were collected from different areas during production. The sampling points were identified as Food Contact Surfaces (FCS), transfer-Non Food Contact Surfaces (tr-NFCS), and non-transfer-NFCS (non-tr-NFCS). Fifty-nine ingredients/products were also analyzed. spp. was found in all the plants with a mean prevalence of 23.1%; plants that included a ripening area showed significantly higher prevalence if compared to the other plants. The positivity rate detected on FCS was moderate (~12%), but significantly lower if compared to NFCS (about 1/4 of the samples, < 0.01). Among the FCS, higher prevalence was revealed on ripening equipment. spp. was never detected in the ingredients or products. A total of 125 spp. isolates were identified, mostly as (almost 80%). was detected only from two FCS samples, in an area dedicated to the cutting of ripened blue cheeses; strain characterization by whole genome sequencing (WGS) evidenced a low virulence of the isolates. The results of the present study stress the importance of spp. management in the dairy plants producing PDO Taleggio and similar cheeses, mainly by the application of strict hygienic practices.
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| http://dx.doi.org/10.3390/foods9111636 | DOI Listing |
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Occurrence of spp. and Isolated from PDO Taleggio Production Plants.
Foods
November 2020
Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy.
The present study evaluated the presence of spp. and in four plants producing PDO Taleggio cheese. A total of 360 environmental samples were collected from different areas during production.
View Article and Find Full Text PDFIdentification and Pathogenic Potential of Strains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese.
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June 2020
Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127 Pisa, Italy.
Low levels of contamination by at the cheese farm is essential for reducing any opportunity for growth prior consumption. In this study, distribution in a plant producing Protected Designation of Origin Taleggio cheese was investigated and the virulence potential of the isolates was evaluated. Seventy-four samples were collected from Food and Non Food Contact Surfaces (FCS, NFCS), saline curd, and Taleggio.
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November 2012
Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localitá Cascina Codazza, 26900 Lodi, Italy.
Unlabelled: Microbial DNA from 9 batches of Taleggio PDO cheese sampled at various times during ripening, brines, swabs of wooden shelves used for cheese dry-salting, and 13 commercial cheeses were analyzed by denaturing gradient gel electrophoresis (PCR-DGGE) and/or random amplification of polymorphic DNA (RAPD-PCR). Sequencing allowed the detection of 12 genera, 27 species, and 2 unclassified bacteria. Molecular analysis allowed for the detection of microorganisms not previously associated with Taleggio such as Lactobacillus paracasei, Carnobacterium maltaromaticum, Bacillus licheniformis, Corynebacterium variabile, Psychrobacter cibarius, and Staphylococcus carnosus.
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J Food Sci
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Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Località Cascina Codazza, 26900 Lodi, Italy.
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