@article{Pezzuto_Favretti_Mancin_Marcati_Rossetto_Furlan_Cereser_2010, title={EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”}, volume={1}, url={https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.81}, DOI={10.4081/ijfs.2010.1111}, abstractNote={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.}, number={7}, journal={Italian Journal of Food Safety}, author={Pezzuto, A. and Favretti, M and Mancin, M. and Marcati, M and Rossetto, K. and Furlan, F. and Cereser, A.}, year={2010}, month={Mar.}, pages={81–82} }