Packaged samples of Crescenza, Crosta Fiorita, Gorgonzola, Italico, Mascarpone, Mozzarella, Robiola and Taleggio cheese, inoculated with specific pathogenic microorganisms, were subjected to ionizing irradiation, dose range 2-10 kGy, at room temperature. Possible organoleptic changes were not examined, except for rancidity and oxidation. At 3 kGy, counts of all test pathogens were significantly reduced, but there was no significant effect on lactic acid bacteria, moulds or yeasts. At 2 kGy, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus were eliminated. At 3 kGy, coliforms were present in Taleggio and Crescenza cheese, Listeria monocytogenes in Crosta Fiorita, Taleggio and Crescenza, and Bacillus cereus in Crosta Fiorita.
Irraggiamento dei prodotti caseari". Nota 1a: sensibilità di alcuni microorganismi
Brasca M;
1996
Abstract
Packaged samples of Crescenza, Crosta Fiorita, Gorgonzola, Italico, Mascarpone, Mozzarella, Robiola and Taleggio cheese, inoculated with specific pathogenic microorganisms, were subjected to ionizing irradiation, dose range 2-10 kGy, at room temperature. Possible organoleptic changes were not examined, except for rancidity and oxidation. At 3 kGy, counts of all test pathogens were significantly reduced, but there was no significant effect on lactic acid bacteria, moulds or yeasts. At 2 kGy, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus were eliminated. At 3 kGy, coliforms were present in Taleggio and Crescenza cheese, Listeria monocytogenes in Crosta Fiorita, Taleggio and Crescenza, and Bacillus cereus in Crosta Fiorita.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
