Microbial characteristics of Pecorino processed cheese spreads

This study was designed to compare the microbiological quality of Pecorino processed cheese spreads manufactured in a mechanized factory and in small artisanal dairies. The 118 factory made spreads analyzed were characterized by generally low microbial counts (lower than 10(3) cfu . g(-1)), while th e 98 artisanal products showed a high variability in microbiological qualit y, with total aerobic mesophilic counts often exceeding 10(5) cfu . g(-1). From a qualitative point of view, coliforms, S. aureus and Gram negative ps ychrotrophs were isolated only in artisanal samples. Spore-forming bacteria , yeasts and moulds were isolated from both types of products but they were observed in higher percentages and with higher values in artisanal ones. T he results of our study seem to confirm that the application of a well-stan dardized and mechanized procedure, which minimizes the manual handling of t he product, combined with proper hygiene practices during manufacturing hel ps to reduce the risk of developing food safety and/or spoilage problems in this kind of dairy products. (C) Inra/Elsevier, Paris.