https://doi.org/10.4081/ijfs.2010.1111

EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”

AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Shelf life, ready to eat foods, microbiological parameters, chilling storage temperature
Abstract Views: 919
PDF: 1143
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Authors

A. Pezzuto
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
M Favretti
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
M. Mancin
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
M Marcati
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
K. Rossetto
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
F. Furlan
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
A. Cereser
Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
According to the recent “Hygiene Package” it is the responsibility of Food Business Operator to validate foods’ shelf-life, also considering normal storage and use conditions. The aim of this research was to define the shelf-life of a refrigerated ready-to-eat meat product: the vitel tonnè. 175 samples taken from a producer were stored at 2 different temperatures: +3°C (as declared in label) and +8±1°C (in order to simulate the thermal abuses during transport and domestic storage) and analyzed at different intervals for microbiological parameters as TVC at 30°C, Lactic Acid Bacteria, Listeria monocytogenes, Salmonella spp., Sulphate-Reducing Clostridia, B. cereus, Coagulase-positive Staphylococci, Enterobacteriaceae and Pseudomonas spp Preliminary results show that temperature abuse shorten shelf-life significantly, mainly for the parameters TVC and LAB.

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How to Cite

1.
Pezzuto A, Favretti M, Mancin M, Marcati M, Rossetto K, Furlan F, Cereser A. EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Nov. 18];1(7):81-2. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.81

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