Application of whey protein-based anti-Listeria biopackaging solutions to preserve tradition and ensure safety of Canestrato Tradizionale Siciliano cheese

Abstract

Canestrato Siciliano (CS) cheese is a traditional fresh pressed cheese made from raw cow’s milk, distinguished by its characteristic cylindrical shape, uniform structure, and ivory-white color. The use of raw milk and the short ripening period of 20 days pose a risk of potential dissemination of Listeria monocytogenes. In detail, twelve samples of CS were obtained from six different local producers in southeastern Sicily. Cheese samples were analyzed to assess their microbiological, chemical, and compositional profiles. Overall, results revealed considerable variability among samples within the fourteen microbial groups detected, highlighting the influence of local environmental and processing conditions on microbial communities. All samples exhibited high microbial loads (~108 CFU/g) for total mesophilic bacteria, mesophilic rods and cocci, and thermophilic lactic acid bacteria. Statistically significant differences (p < 0.05) were observed for mesophilic and thermophilic Lactococcus spp. and mesophilic Lactobacillus spp. Chemical analyses revealed considerable variability in total solids content (p < 0.05), further reflecting the diversity among production practices. The metagenomic analyses and the profiling of volatile organic compounds (VOCs) have been applied to achieve a deeper understanding of the interaction between microbial populations and flavor development. In order to ensure safety and support environmental sustainability of CS cheese, an innovative whey protein-based packaging solution activated with a commercial anti-Listeria phage (Phageguard Listex, Phageguard / Micreos Food Safety, Wageningen, Netherlands) has been considered as a strategy to reduce the nonbiodegradable materials in the packaging. The in vitro analysis on phage solution and packaging systems are in progress in order to evaluate their efficiency.