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Barsi F, Dalzini E, Russo S, Cosciani-Cunico E, Monastero P, Arrigoni N, Garbarino CA, Cortimiglia C, Losio MN, Ricchi M. Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process. Front Microbiol 2022; 13:1052222. [DOI: 10.3389/fmicb.2022.1052222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 11/08/2022] [Indexed: 12/05/2022] Open
Abstract
Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched by addition of hot or boiling water. This step is the critical point for the inactivation of MAP during the production process, but, to our knowledge, no studies have been published about the thermal death time values of MAP in curd. The aim of this study was to determine the inactivation kinetics of MAP in curd used to produce pasta-filata cheese in six independent experiments. The milk was inoculated with a mix of MAP strains (field and registered strains) and, with the aim to simulate the thermal treatment of the curd during the stretching step, samples of 10 g of contaminated curd were vacuum packed and treated separately at six different temperatures from 60°C to 75°C in a water bath. MAP survival was then evaluated by plate count method and inactivation parameters were estimated for determining the thermal resistance of the pathogen directly in the curd. D-values increased from 0.15 min (D75-value) to 4.22 min (D60-value) and the calculated z-value was 10.2°C. These data aid: (i) to design food thermal process treatments defining acceptance limits of critical control points to ensure safety against MAP; (ii) to predict the time/temperature combinations needed to obtain a certain MAP log reduction during the curd stretching step; (iii) to optimize or validate pasta-filata cheese process.
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Meng F, Uniacke-Lowe T, Kelly AL. Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Giraffa G. The Microbiota of Grana Padano Cheese. A Review. Foods 2021; 10:2632. [PMID: 34828913 PMCID: PMC8621370 DOI: 10.3390/foods10112632] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 12/23/2022] Open
Abstract
Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as 'sieroinnesto naturale'), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.
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Affiliation(s)
- Giorgio Giraffa
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Lombardo 11, 26900 Lodi, Italy
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Pagliasso G, Di Blasio A, Vitale N, Romano A, Decastelli L, Quasso A, Ricchi M, Dondo A, Pastorino P, Gennero MS, Bergagna S. Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese. Microorganisms 2021; 9:microorganisms9102032. [PMID: 34683352 PMCID: PMC8538418 DOI: 10.3390/microorganisms9102032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Mycobacterium avium subsp. paratuberculosis (MAP) is the causative agent of chronic proliferative enteritis found in ruminants, known as paratuberculosis (PTB). The spread of PTB is increasing in countries with advanced animal husbandry practices, leading to significant economic losses. Moreover, a supposed zoonotic role of MAP in Crohn's disease (CD) in humans has been discussed by the scientific community; however, although the association between MAP and CD has generally been accepted, it is still up for debate if MAP is the main cause of CD, a contributing factor, or merely a commensal organism for the development of CD. The aim of this study was to assess the survival of MAP during the entire production process of a traditional Italian goat's raw milk fresh cheese, the "Robiola di Roccaverano", assessing the survival rate and persistence of MAP in the final product. A mix of MAP field isolates from goats of the Roccaverano area and a reference ATCC strain were used to carry out milk in experimental inoculation. Samples of milk, curd and cheese were taken in two consecutive batches of production. Microbiological challenge tests, evaluated by f57-qPCR, showed a significant decrease in MAP charge during the cheesemaking process for both batches, suggesting the productive process has an impact on MAP survival.
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Affiliation(s)
- Giulia Pagliasso
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Alessia Di Blasio
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
- Azienda Sanitaria Locale TO3, S.C. Sanità Animale, 10064 Torino, Italy
| | - Nicoletta Vitale
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Angelo Romano
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Lucia Decastelli
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Antonio Quasso
- Azienda Sanitaria Locale AT, S.C. Sanità Animale, 14100 Asti, Italy;
| | - Matteo Ricchi
- National Reference Centre for Paratuberculosis, Istituto Zooprofilattico Sperimentale dell’Emilia Romagna e della Lombardia, Sezione di Piacenza-Gariga, Strada della Faggiola 1, 29027 Gariga di Podenzano, Italy;
| | - Alessandro Dondo
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Paolo Pastorino
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
- Correspondence: ; Tel.: +39-011-268-6251
| | - Maria Silvia Gennero
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
| | - Stefania Bergagna
- The Veterinary Medical Research Institute for Piemonte, Liguria and Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy; (G.P.); (A.D.B.); (N.V.); (A.R.); (L.D.); (A.D.); (M.S.G.); (S.B.)
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