Original Articles
Vol. 1 No. 1zero (2011)
https://doi.org/10.4081/ijfs.2011.855

BEHAVIOUR OF LISTERIA MONOCYTOGENES IN FRESH SAUCES

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Received: 4 January 2013
Published: 8 January 2011
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L. monocytogenes, Challenge test, R.T.E. products, fresh sauces

Authors

M.A. Grassi
lucia.zoppi@pagepress.org
Dipartimento di Patologia Animale – Facoltà di Medicina Veterinaria - Grugliasco (TO), Italy.
D. Nucera
Dipartimento di Patologia Animale – Facoltà di Medicina Veterinaria - Grugliasco (TO), Italy.
P. Morra
Dipartimento di Patologia Animale – Facoltà di Medicina Veterinaria - Grugliasco (TO), Italy.
T. Civera
Dipartimento di Patologia Animale – Facoltà di Medicina Veterinaria - Grugliasco (TO), Italy.
Ready to use fresh sauces are among Ready to Eat foods for which producers need to respect the 100 UFC/g limit for the presence of L. monocytogenes. In the current research a Challenge test was performed on fresh mushroom and cheese sauces. Both were placed at two storage temperatures and the L. monocytogenes potential growth (d) was evaluated. Only cheese sauce stored at 8°C showed a δ> 0,5 log10 UFC/g. However, considering the limited initial contamination it can be excluded that the product could reach 100 UFC/g by the expiration date.

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1.
BEHAVIOUR OF LISTERIA MONOCYTOGENES IN FRESH SAUCES. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 May 15];1(1zero):155-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.155

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