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1. Application of the Micro Biological Survey analytical method for the determination of bacterial load in cow raw milk

Author

Cornacchia, Alessandra, primary, Saletti, Maria Antonietta, additional, Di Marzio, Violeta, additional, Salini, Romolo, additional, Marfoglia, Cristina, additional, Tieri, Elga, additional, D’Alterio, Nicola, additional, Marri, Nicla, additional, Losito, Francesca, additional, Arienzo, Alyexandra, additional, Murgia, Lorenza, additional, Antonini, Giovanni, additional, Amatiste, Simonetta, additional, Leboffe, Loris, additional, and Pomilio, Francesco, additional

Published
2020
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3. Molecular Epidemiology of Methicillin-Resistant and Methicillin-Susceptible Staphylococcus aureus in the Ovine Dairy Chain and in Farm-Related Humans

Author

Macori, Guerrino, primary, Giacinti, Giuseppina, additional, Bellio, Alberto, additional, Gallina, Silvia, additional, Bianchi, Daniela, additional, Sagrafoli, Daniele, additional, Marri, Nicla, additional, Giangolini, Gilberto, additional, Amatiste, Simonetta, additional, and Decastelli, Lucia, additional

Published
2017
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7. Sheep milk yogurt from a short supply chain: study of the microbiological, chemicalphysical and organoleptic parameters in relation to shelf-life.

Author

Marri, Nicla, Carfora, Virginia, Patriarca, Daniela, Veschetti, Maria Cristina, Giacinti, Giuseppina, Giangolini, Gilberto, and Amatiste, Simonetta

Subjects
*YOGURT microbiology, *SHEEP milk, *SUPPLY chains, *TASTE testing of food, *SHELF-life dating of food, *ENTEROBACTERIACEAE, *LACTIC acid bacteria, *YEAST
Abstract

Aim of this work was to analyse some microbiological, chemical-physical and organoleptic parameters of sheep milk yogurt during and after its declared shelf-life. Five samples of a sheep's milk yogurt of the same lot, collected from a short supply chain ovine dairy farm of the Roman province, were analysed. Declared shelf-life of the product was 30 days. The products were examined at 2, 14, 30, 35 and 40 days from the production date, performing the following microbiological analyses: enumeration of i) colony-forming units characteristic of the yogurt, ii) Enterobacteriaceae, iii) yeasts and/or moulds at 25°C. Microbiological identification was performed by miniature biochemical tests and for the lactic acid bacteria also by PCR. At every test interval, evaluation of organoleptic parameters and pH was also performed. The analysed product maintained an almost constant amount of lactic acid bacteria until the end of the declared shelf-life. Concerning lactic acid bacteria, a 100% concordance of the results observed by using biochemical identification methods and PCR assays was obtained. After 14 days from the production, the presence of yeasts (Candida famata) was revealed, while the presence of moulds was detected after 30 days. Ralstonia picketii, an environmental microorganism, was also isolated. The results obtained in this study indicate that yogurt spoilage is mainly due to the growth of specific microorganisms of spoilage, such as yeasts and moulds. [ABSTRACT FROM AUTHOR]

Published
2014
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8. Rapid Microbiological Assessment in Raw Milk. Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

Author

Loris Le Boffe, Simonetta Amatiste, Gilberto Giangolini, Lorenza Murgia, Nicla Marri, Giovanni Antonini, Alyexandra Arienzo, Francesca Losito, Marri, Nicla, Losito, Francesca, Le Boffe, Lori, Giangolini, Gilberto, Amatiste, Simonetta, Murgia, Lorenza, Arienzo, Alyexandra, and Antonini, Giovanni

Subjects
Health (social science), Pasteurization, Dairy industry, Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, law.invention, 03 medical and health sciences, 0404 agricultural biotechnology, law, microbiological quality, lcsh:TP1-1185, Food science, Alternative methods, 0303 health sciences, Plate method, 030306 microbiology, business.industry, Communication, raw milk, microbiology, microbiological safety, food and beverages, 04 agricultural and veterinary sciences, Microbiological quality, Hygienic quality, Raw milk, Food safety, 040401 food science, food safety, dairy, Environmental science, business, Food Science
Abstract

The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate-count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow’s raw milk. The results obtained with the MBS method highlight its potential as a valid tool for reliable microbiological analysis in dairy industries.

Published
2020

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