APPLICATION OF AUTOMATED RIBOTYPING TO SUPPORT THE EVALUATION OF THE LISTERIA MONOCYTOGENES SOURCE INA TALEGGIO PRODUCING PLANTANO TO PREDICT THE RISK HUMAN HEALTH LINKED TO THE ACCIDENTAL SALE OF CONTAMINATED CHEESES

摘要

Taleggio is an Italian bacterial surface-ripened cheese, also called smear-ripened cheese, Because of glistening appearance of the cheese surface, and washed-rind cheese, because its rind is washed several times with brine during ripening. Taleggio'smoisture is about 48-50%, salt is about 1.1-1.3% and water activity is around 0.98. Taleggio is ripened at high relative humidity (i.e. 90%) and temperatures around 4-6 °C for a period ranging between 42 to 56 days (Robinson, 1995). During early stage of ripening, the cheese surface is washed frequently with a brine solution. The increase of pH in the surface layer during ripening creates a favourable enrivonment for the growth of Listeria monocytogenes.