Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

• Autor(a) principal: Raimundo,D.C.
• Data de Publicação: 2013
• Outros Autores: Travaglini,R.G., Souza,G.O., Starikoff,K.R., Sanches,S.A., Souza,O.B., Balian,S.C., Telles,E.O.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200039
• topic: mozzarella; stretching; pasteurization; pathogenic bacteria

This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; >6.8 and 4.5 for Staphylococcus sp.; and >8.2 and 7.5 for Salmonella sp.