https://doi.org/10.4081/ijfs.2014.2231

Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere

Vol. 3 No. 1 (2014)
Submitted: 7 January 2014
Accepted: 30 January 2014
Published: 27 February 2014
Challenge test, Listeria monocytogenes, Growth potential, Turkey bresaola
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Authors

Elena Dalzini
elena.dalzini@izsler.it
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Elena Cosciani-Cunico
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Stefano D’Amico
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Chiara Sfameni
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Barbara Bertasi
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Marina Nadia Losio
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Andrea Serraino
Dipartimento di Scienze Mediche Veterinarie, Università Bologna, Ozzano dell’Emilia (BO), Italy.
Paolo Daminelli
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
According to EC Regulation No 2073/2005, for food business operators that produce ready-to-eat (RTE) product, it is crucial to be able to demonstrate if the product supports the growth of Listeria monocytogenes. The objective of the study was therefore to evaluate the behaviour of L. monocytogenes in sliced RTE turkey bresaola (made by cured turkey breast 4.5% NaCl, 1% sodium lactate, sodium nitrite 150 ppm and flavouring) during the shelf life of the product, simulating a contamination during the slicing operation. Considering a shelf life of 90 days, as defined by manufacturer, the packages of sliced bresaola were stored at 5°C for 7 days and at 8°C for the remaining storage time (83 days). L. monocytogenes count decreased during storage test from 1.43/1.98 log cfu/g in the three batches tested to 1.03 log cfu/g in one batch and to undetectable levels in the other two batches. The results show that the investigated product is unable to support the growth of L. monocytogenes.

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Supporting Agencies

this study was financially supported by Italian Minister of Health within the research project Milano Expo 2015, garantire la sicurezza alimentare - valorizzare le produzioni CCM2012EXPO2015

How to Cite

1.
Dalzini E, Cosciani-Cunico E, D’Amico S, Sfameni C, Bertasi B, Losio MN, Serraino A, Daminelli P. Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere. Ital J Food Safety [Internet]. 2014 Feb. 27 [cited 2024 Nov. 16];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2231

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