Emulsifying salts and <scp>P2O5</scp> content as promising strategies to control Bacillus cereus growth during storage of processed cheese-Reference-Cited by-同舟云学术

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Published:2023-11-15 Issue:1 Volume:77 Page:198-211
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Fusieger Andressa¹²³,Russo Nunziatina³⁴,Nero Luís Augusto²^ORCID,Carvalho Antonio Fernandes de¹^ORCID,Randazzo Cinzia³⁴⁵,Caggia Cinzia³⁴⁵

Affiliation:

1. Departamento de Tecnologia de Alimentos, InovaLeite – Laboratório de Pesquisa em Leites e Derivados Universidade Federal de Viçosa Viçosa MG 36570 900 Brazil

2. InsPOA – Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária Universidade Federal de Viçosa Viçosa MG 36570 900 Brazil

3. Di3A – Dipartimento di Agricoltura, Alimentazione e Ambiente Università degli Studi di Catania Catania CT 95123 Italy

4. ProBioEtna SRL – Spin off of Università degli Studi di Catania Catania CT 95123 Italy

5. CERNUT – Interdepartmental Research Centre in Nutraceuticals and Health Products Università degli Studi di Catania Catania 95125 Italy

Abstract

Bacillus contamination in processed cheese (PC) has been reported and can lead to substantial economic consequences. We investigated the ability of six emulsifying salt solutions, each containing phosphorus pentoxide (P2O5), to inhibit the growth of B. cereus in PC. This study encompassed an assessment of the impact of PC processing methods (pasteurisation and creaming), storage temperature (6°C and 30°C) and storage time (up to 120 days). Our findings revealed that lower storage temperatures and the choice of emulsifying salt significantly influenced the B. cereus growth in PC. Notably, the creaming process and a higher P2O5 content demonstrated an enhanced inhibitory effect. This study underscores the potential effectiveness of appropriate emulsifying salts as a promising strategy for controlling B. cereus in PC.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13023

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