SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT | Zendy

Alessandra Pezzuto | Zendy; A. Cereser | Zendy; Michela Favretti | Zendy; Marzia Mancin | Zendy; M. Marcati | Zendy; K. Rossetto | Zendy; Fernando Henrique Furlan | Zendy; Alessia Piovesana | Zendy; P. Lorenzon | Zendy

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SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT

Author(s) -

Alessandra Pezzuto,

A. Cereser,

Michela Favretti,

Marzia Mancin,

M. Marcati,

K. Rossetto,

Fernando Henrique Furlan,

Alessia Piovesana,

P. Lorenzon

Publication year - 2009

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2008.4.69

Subject(s) - shelf life , food science , environmental science , biology

This paper is the preliminary report of a research whose aim is to define an operative protocol for the microbiological shelf-life evaluation of chilled ready-to-eat products as established by the manufacturer. Samples were stored in our laboratory at two different temperatures: +3°C (storage temperature established by the producer) and +7°C (storage temperature more similar to the domestic condition), and were examined at 6 moments of shelf-life. According to preliminary results, the evolving microbiological profile of the two different temperature stored samples seems to be the same (p>0.05) during the observation period

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