In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening-Reference-Cited by-同舟云学术

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

Published:2021-11-10 Issue:23 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Settanni Luca¹,Busetta Gabriele¹,Puccio Valeria¹,Licitra Giuseppe²,Franciosi Elena³,Botta Luigi⁴,Di Gerlando Rosalia¹,Todaro Massimo¹,Gaglio Raimondo¹^ORCID

Affiliation:

1. Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy

2. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Catania, Italy

3. Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy

4. Dipartimento di Ingegneria, UdR INSTM di Palermo, Università degli Studi di Palermo, Palermo, Italy

Abstract

This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their surfaces, and surface ripening is not considered to occur or, at least, does not occur at the same extent as surface-inoculated smear cheeses.

Funder

Ager 2 Project

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01524-21

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