Παρουσία των παθογόνων βακτηρίων στη «Γραβιέρα Κρήτης» που παρασκευάζεται από νωπό και παστεριωμένο γάλα


Δημοσιευμένα: Νοε 10, 2017
Λέξεις-κλειδιά:
Γραβιέρα Κρήτης νωπό γάλα παθογόνα βακτήρια
G. SAMOURIS (Γ. ΣΑΜΟΥΡΗΣ)
A. ZDRAGAS (Α. ΖΔΡΑΓΚΑΣ)
G. VAFEAS (Γ. ΒΑΦΕΑΣ)
S. BELIBASAKI (Σ. ΜΠΕΛΙΜΠΑΣΑΚΗ)
Περίληψη

Για τη μελέτη της υγιεινής κατάστασης της «Γραβιέρας Κρήτης» έγιναν σε ένα παραδοσιακό τυροκομείο της Κρήτης, με τον παραδοσιακό τρόπο, πειραματικές τυροκομήσεις από νωπό και παστεριωμένο γάλα. Εξετάσθηκαν 42 δείγματα από τα διάφορα στάδια της διαδικασίας παραγωγής για την παρουσία Coliforms, Escherichia coli, Staphylococcus aureus Listeria monocytogenesSalmonellaspp, Escherichia coli 0157:H7 και VRE(Vancomycin Resistant Enterococci). Όλα τα δείγματα ήταν αρνητικά για την παρουσία Salmonella spp, Escherichia coli 0157:H7 και VRE. Οι πληθυσμοί των Coliforms και της Escherìchia coli πριν από το στάδιο της αναθέρμανσης της τυρομάζας, ήταν 3-3,5 log10MPN/g υψηλότεροι στα τυριά που παρασκευάστηκαν με νωπό γάλα σε σχέση με εκείνα που παρασκευάστηκαν από παστεριωμένο γάλα. Οι πληθυσμοί και τωνδυο προηγούμενων βακτηρίων μειώθηκαν απότομα κατά τη διάρκεια της περιόδου ωρίμανσης του τυριού και στους δύο τύπους τυριών. Η Listeria monocytogenes, τύπος 4b απομονώθηκε στα τυριά δύο πειραματικών τυροκομήσεων και επιβίωσε σε αυτά μέχρι το στάδιο παραγωγής μετά την αλάτιση. Στα τυριά αυτά μετά το στάδιο της αλάτισης όπως και σε όλα τα υπόλοιπα παρέμεινε σε μη ανιχνεύσιμους αριθμούς. Στο τέλος της περιόδου ωρίμανσης όλα τα βακτήρια που εξετάσθηκαν είχαν μειωθεί σε ασφαλή για τον καταναλωτή επίπεδα.

Λεπτομέρειες άρθρου
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Λήψεις
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Αναφορές
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