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Packaged fresh Ricotta cheese made from cow milk: microbiological characteristics relevant to health and hygiene

, : Packaged fresh Ricotta cheese made from cow milk: microbiological characteristics relevant to health and hygiene. Latte 22(7): 76-81

Samples of fresh cow milk Ricotta cheese from 32 sealed containers obtained from retail outlets in Italy were analysed 1-30 days before the expiry date. The mesophilic plate count (MPC) was <=5 x 104 c.f.u./g in 14 samples and was >106 c.f.u./ml in 10 samples. Enterococci were detected at 9 x 10superscript 3->16 x 106 c.f.u./g in 10 samples with high MPC. Bacillus cereus occurred in 2 samples and coagulase-negative staphylococci in 3.

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