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


Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Abstract Views: 891
PDF: 1124
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Authors

  • A. Pezzuto 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.

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 Mar. 28];1(7):81-2. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.81

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