Use of Carnobacterium spp protective culture in MAP packed Ricotta fresca cheese to control Pseudomonas spp

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

“…The value of N max was set to 10 7 CFU/g for both Pseudomonas spp. and yeasts because literature data confirm that this level of contamination is compatible with a possible alteration of the product [9,24]. The goodness of fitting was evaluated by the χ 2 value.…”

“…In order to control the initial microbial load, the rigorous application of good hygiene and good manufacturing practices is essential [9]. Depending on the food industry operator, fresh ricotta cheese can be packaged in air or undergo modified atmosphere packaging (MAP) (30% CO 2 and 70% N 2 ) [10], leading to a shelf life between 7 and 21 days.…”

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

“…The bacterial count at the end of the shelf life was over 7.0 log CFU/g, indicating that meat had probably begun to be deteriorated and would not be suitable for human consumption (Zhao et al, 2015). Indeed, it is generally recognized that microbial spoilage of meat occurs when counts reach arbitrary level between 7.0 log CFU/g Pothakos et al, 2014;Stoops et al, 2015;Reid et al, 2017;Spanu et al, 2018) and 8.00 log CFU/g Fall et al, 2012;Pothakos et al, 2014;Chaillou et al, 2015;Reid et al, 2017). However, these values are only indicative and refer here to the total viable count.…”

“…Slime, discoloration, off-odor producing. Koutsoumanis et al, 2008;Nychas et al, 2008;Ercolini et al, 2011;Andritsos et al, 2012;Doulgeraki et al, 2012;Zhao et al, 2015;Mann et al, 2016;Del Blanco et al, 2017;Reid et al, 2017;Liu et al, 2018;Spanu et al, 2018;Mansur et al, 2019 Weissella spp. Some can be found in salted and fermented foods.…”

Desenvolvimento E Caracterização Microbiológica De Ricota Condimentada Com Orégano Elaborada Com Leite De Cabra

“…A partir do soro do leite pode ser elaborado o queijo ricota, um produto de origem italiana, e considerado um dos queijos mais magros, devido ao teor reduzido de lipídeos e de calorias em sua composição (SPANU et al, 2018). A ricota fresca é definida como o queijo obtido pela precipitação ácida a quente de proteínas do soro de leite, com adição de leite, até vinte por cento do seu volume, devendo apresentar consistência mole e coloração branca ou creme, formato cilíndrico e peso variando entre 300 g e 1 kg (BRASIL, 2017).…”