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

  • 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.

Abstract

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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Published
2014-02-27
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Section
Challenge Test and Microbiological Characterisation of Local Products
Keywords:
Challenge test, Listeria monocytogenes, Growth potential, Turkey bresaola
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How to Cite
Dalzini, E., Cosciani-Cunico, E., D’Amico, S., Sfameni, C., Bertasi, B., Losio, M. N., Serraino, A., & Daminelli, P. (2014). Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere. Italian Journal of Food Safety, 3(1). https://doi.org/10.4081/ijfs.2014.2231

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