MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE

Abstract

A microbiological investigation was carried out on 30 mozzarella cheese samples to evaluate their quality near the expiry date. Total coliforms and Pseudomonas spp. were detected at high levels in 70% and in 30% of the samples, respectively. Pseudomonadaceae were considered as the microorganisms responsible of the texture changing spoilage symptoms that were observed in 13,3% of the samples. Isolated strains were identified by PCR-TGGE analysis as P. rhodesiae (37,5%), P. putida (33,3%) and P. poae (29,2%).

Keywords

• Mozzarella cheese, shelf-life, total coliforms, Pseudomonas spp.