novel technologies for preserving ricotta cheese: effects of ultraviolet and near-ultraviolet–visible light

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ID: 143074
2020
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Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.
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ricciardi2020foodsnovel Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte, Matteo A. Del Nobile
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Journal journal of biological chemistry
Year 2020
DOI
10.3390/foods9050580
URL
https://www.mdpi.com/2304-8158/9/5/580
Keywords
microbial inactivation

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