Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtaine...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Bellio, Alberto [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Umfang: |
5 |
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| Übergeordnetes Werk: |
Enthalten in: Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction - 2011, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:57 ; year:2016 ; pages:15-19 ; extent:5 |
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| DOI / URN: |
10.1016/j.idairyj.2016.02.003 |
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| 520 | |a The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. | ||
| 520 | |a The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. | ||
| 700 | 1 | |a Astegiano, Sara |4 oth | |
| 700 | 1 | |a Traversa, Amaranta |4 oth | |
| 700 | 1 | |a Bianchi, Daniela Manila |4 oth | |
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| 700 | 1 | |a Vitale, Nicoletta |4 oth | |
| 700 | 1 | |a Zuccon, Fabio |4 oth | |
| 700 | 1 | |a Decastelli, Lucia |4 oth | |
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10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
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10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
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10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
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10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
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10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
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Enthalten in Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction New York, NY [u.a.] volume:57 year:2016 pages:15-19 extent:5 |
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Enthalten in Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction New York, NY [u.a.] volume:57 year:2016 pages:15-19 extent:5 |
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Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
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Bellio, Alberto @@aut@@ Astegiano, Sara @@oth@@ Traversa, Amaranta @@oth@@ Bianchi, Daniela Manila @@oth@@ Gallina, Silvia @@oth@@ Vitale, Nicoletta @@oth@@ Zuccon, Fabio @@oth@@ Decastelli, Lucia @@oth@@ |
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behaviour of listeria monocytogenes and staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
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Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
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The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
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The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
| abstract_unstemmed |
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
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Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
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Astegiano, Sara Traversa, Amaranta Bianchi, Daniela Manila Gallina, Silvia Vitale, Nicoletta Zuccon, Fabio Decastelli, Lucia |
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