Open AccessSHELF 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