Biogenic amine content and microbiological profile of Pecorino di Farindola cheese

“Pecorino di Farindola” is a traditional ewes’ milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days. The main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (December through March). By using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli, lactococci and thermophilic streptococci. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 resulted to be absent in all the samples. Among compounds possibly impacting on human health, the isomer cis-9, trans-11 conjugated linoleic acid (CLA), was determined in high levels in all samples, ranging from 9.2 to 12.7 mg/g fat. Great diversity was also found in biogenic amine contents with a relevant presence of tyramine in all the cheeses. This work represents the first study on Pecorino di Farindola cheese and could contribute to deepen the knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.