Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges. Issue 7 (4th June 2015)

• Record Type: Journal Article
• Authors: Spanu, Carlo; Scarano, Christian; Spanu, Vincenzo; Pala, Carlo; Salvo, Riccardo Di; Piga, Carlo; Ullu, Antonio; Casti, Daniele; Lamon, Sonia; Cossu, Francesca; Ibba, Michela; De Santis, Enrico Pietro Luigi
• Is Part Of: Journal of food science. Volume 80:Issue 7(2015)
• Page Start: M1549
• Page End: M1556
• Publication Date: 2015-06-04
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12924
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Ricotta salata cheese is frequently contaminated on the surface with <italic>Listeria monocytogenes</italic>. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating <italic>L. monocytogenes</italic>. However, the risk of cross‐contamination in ricotta salata wedges is increased during cheese cutting. Therefore, the effectiveness of heat treatment in ricotta salata wedges has to be demonstrated conducting a new validation study. In this study, 9 different time temperature combinations, 75, 85, and 90 °C applied for 10, 20, and 30 min each, were tested on artificially contaminated ricotta salata cheese wedges. The extent of the lethal effect on <italic>L. monocytogenes</italic> was assessed 1 and 30 d after the application of the hot water bath treatment. Five of 9 combinations, 75 °C for 30 min, 85 °C for 20, and 30 min, and 90°C for 20 and 30 min, demonstrated to meet the process criteria of at least 5 log reduction. Sensory analyses were also conducted in order to account for the potential impact on sensory features of ricotta salata wedges, which showed no significant differences between treatments.</p> </abstract>