Detection and identification of tyrDC+ enterococcal strains from pasteurized commercial cheeses

CRISTIAN SUAREZ; GUILLERMO REPIZO; MARTÍN ESPARIZ; VICTOR BLANCATO; CHRISTIAN MAGNI; SERGIO ALARCÓN

FOOD SCIENCE AND BIOTECHNOLOGY

KOREAN SOC FOOD SCIENCE TECHNOLOGY

Lugar: Seoul; Año: 2012 vol. 21 p. 603 - 606

1226-7708

The aim of this study was to isolate and identify strains of Enterococcus from commercial cheeses and then analyze their abilities to produce biogenic amines. The genotypic variability, studied by randomly amplified polymorphic DNA (RAPD)-PCR, showed a high degree of homogeneity among enterococcal strains. Afterward, genotypic analysis indicated that all strains contain genes encoding a tyrosine decarboxylase. Our results indicate that a potential health risk exists if the enterococcal strains are able to survive the pasteurization of milk or appear as post-pasteurization contaminants. These results highlight the importance of the hazard analysis and critical control point (HACCP) to minimize the risk of hazards associated with post-contamination during cheese elaboration