BEHAVIOUR OF LISTERIA MONOCYTOGENES IN FRESH SAUCES

  • 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.

Abstract

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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Published
2011-01-08
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Original Articles
Keywords:
L. monocytogenes, Challenge test, R.T.E. products, fresh sauces
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How to Cite
Grassi, M., Nucera, D., Morra, P., & Civera, T. (2011). BEHAVIOUR OF LISTERIA MONOCYTOGENES IN FRESH SAUCES. Italian Journal of Food Safety, 1(1zero), 155-158. https://doi.org/10.4081/ijfs.2011.855