High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics

Journal of Food Protection
D CarminatiG Mucchetti

Abstract

The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was eval...Continue Reading

References

Sep 3, 1999·Applied and Environmental Microbiology·H AlpasB Ray
Oct 31, 2000·Applied and Environmental Microbiology·C E O'ReillyP M Murphy
Jul 1, 1989·Journal of Food Protection·Demetrios K Papageorgiou, Elmer H Marth

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Citations

Oct 21, 2009·Journal of Dairy Science·A X Roig-SaguésM M Hernandez-Herrero
Jul 17, 2019·Journal of Food Protection·Joelle K SalazarMary Lou Tortorello
Feb 2, 2008·Journal of Food Protection·G Akdemir EvrendilekV M Balasubramaniam
Mar 17, 2007·Critical Reviews in Food Science and Nutrition·N K RastogiD Knorr
Dec 1, 2010·Journal of Food Science and Technology·Na Zhang, Xin-Huai Zhao

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