DINAMICA DI COMPORTAMENTO DI MICRORGANISMI PATOGENI NEL PROCESSO DI LAVORARNE E STAGIONATURA DEL BAGOSS

The aim of the survey was to evaluate the behaviour of the most common dairy pathogens in the Bagoss, a particular ripe cheese of the Bagolino area (Bre- scia). The milk has been contaminated with a three strains suspension of each of the investigated microorganism (Listeria monocytogenes, Salmonella typhimuri- um, Escherichia coli 0157: H7 e Staphylococcus aureus), then processed and ripened in collaboration with the dairy. The cooking and next step of rest un- der curd whey were not able to determine any effect on pathogen concentration. But rather the ripening ensured the elimination of Salmonella, E. coli and Staph. aureus and the decrease of 4-5 log in the Listeria concentration. Chal- lenge test data, therefore, permit to support Bagoss safety.