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High intensity light pulses to reduce microbial load in fresh cheese

Published online by Cambridge University Press:  22 May 2018

Valentina Lacivita ,
Amalia Conte ,
James G Lyng ,
Cristina Arroyo ,
Vittorio A Zambrini  and
Matteo A Del Nobile
Valentina Lacivita
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
Amalia Conte*
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
James G Lyng
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Cristina Arroyo
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Vittorio A Zambrini
Affiliation:
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
Matteo A Del Nobile
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.

Keywords

High Intensity Light Pulsesnon-thermal technologymicrobial inactivationmozzarella cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 2 , May 2018 , pp. 232 - 237
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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