Abstract

Burrata cheese is a popular typical Italian food product, produced in Puglia (an administrative region of southern Italy), and this study investigated the microbiological quality of 404 samples of this cheese. The samples were analyzed in order to quantify Escherichia coli and to detect the presence of Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. No sample exceeded the values of E. Coli set by EC Regulation 1441/07 for some dairy products, while 15 (3.7%) samples tested coagulasepositive staphylococci positive, with values greater than 103 CFU/g. One strain of S. aureus was identified and characterized from each of these positive samples, and of these strains, 7 (46.6%) produced staphylococcal enterotoxin A, 5 (33.3%) produced staphylococcal enterotoxin C, 2 (13.3%) produced staphylococcal enterotoxin D, and 1 (6.6%) produced both staphylococcal enterotoxins A and D. All strains were mecA negative. The 15 S. aureus isolates were tested for their antimicrobial resistance patterns, and all analyzed strains showed antimicrobial resistance properties for at least one of the tested antibiotics. Testing for the other pathogens mentioned above gave negative results. The results of our study mean that the microbiological quality of Burrata cheese can be assumed to be good, although care must be taken with raw materials and good hygiene during processing in order to guarantee greater food safety. © International Association for Food Protection.

Autore Pugliese

• Dambrosio Angela , Quaglia Nicoletta Cristiana

Tutti gli autori

• DAMBROSIO A.;QUAGLIA N.C.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2013

ISSN

0362-028X

ISBN

Non Disponibile

Numero di citazioni Wos

10

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

11

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile