SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT


Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 June 2009
Abstract Views: 890
PDF: 1019
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Authors

  • A. Pezzuto Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • A. Cereser 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. Piovesana Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • P. Lorenzon Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
This paper is the preliminary report of a research whose aim is to define an operative protocol for the microbiological shelf-life evaluation of chilled ready-to-eat products as established by the manufacturer. Samples were stored in our laboratory at two different temperatures: +3°C (storage temperature established by the producer) and +7°C (storage temperature more similar to the domestic condition), and were examined at 6 moments of shelf-life. According to preliminary results, the evolving microbiological profile of the two different temperature stored samples seems to be the same (p>0.05) during the observation period.

1.
Pezzuto A, Cereser A, Favretti M, Mancin M, Marcati M, Rossetto K, Furlan F, Piovesana A, Lorenzon P. SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT. Ital J Food Safety [Internet]. 2009 Jun. 21 [cited 2024 Mar. 28];1(4):69-70. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.4.69

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