{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T12:51:31Z","timestamp":1777467091573,"version":"3.51.4"},"reference-count":0,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2016,5,11]],"date-time":"2016-05-11T00:00:00Z","timestamp":1462924800000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<em>Ricotta salata<\/em> cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of <em>Pecorino Romano<\/em> protected designation of origin or other sheep milk cheeses. <em>Ricotta salata<\/em> cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with <em>ricotta salata<\/em> cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed <em>ricotta salata<\/em> cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed <em>ricotta salata<\/em> cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as <em>Listeria monocytogenes<\/em> and <em>Bacillus cereus<\/em> were never detected. During shelf-life total bacterial counts ranged between 7.90\u00b10.64 and 9.19\u00b10.58 CFU g-1 on the rind and between 2.95\u00b10.68 and 4.27\u00b11.10 CFU g<sup>-1<\/sup> in the inner paste, while <em>Enterobacteriaceae<\/em> ranged between 4.22\u00b10.66 and 5.30\u00b10.73 CFU g<sup>-1<\/sup> on the rind and 3.13\u00b11.80 and 2.80\u00b10.88 CFU g<sup>-1<\/sup> in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, <em>ricotta salata<\/em> cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and <em>Enterobacteriaceae<\/em> observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.<\/jats:p>","DOI":"10.4081\/ijfs.2016.5501","type":"journal-article","created":{"date-parts":[[2016,5,18]],"date-time":"2016-05-18T10:31:32Z","timestamp":1463567492000},"source":"Crossref","is-referenced-by-count":8,"title":["Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life"],"prefix":"10.4081","volume":"5","author":[{"given":"Daniele","family":"Casti","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Christian","family":"Scarano","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Carlo","family":"Pala","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesca","family":"Cossu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sonia","family":"Lamon","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vincenzo","family":"Spanu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Michela","family":"Ibba","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anna Maria","family":"Mocci","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesco","family":"Tedde","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gavino","family":"Nieddu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Carlo","family":"Spanu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Enrico Pietro Luigi","family":"De Santis","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2016,5,11]]},"container-title":["Italian Journal of Food Safety"],"original-title":[],"link":[{"URL":"http:\/\/www.pagepressjournals.org\/index.php\/ijfs\/article\/viewFile\/5501\/5138","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2016,6,24]],"date-time":"2016-06-24T11:19:21Z","timestamp":1466767161000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.pagepressjournals.org\/index.php\/ijfs\/article\/view\/5501"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,5,11]]},"references-count":0,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2016,4,19]]}},"URL":"https:\/\/doi.org\/10.4081\/ijfs.2016.5501","relation":{},"ISSN":["2239-7132"],"issn-type":[{"value":"2239-7132","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,5,11]]}}}