Open AccessEVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
Author(s) -
Alessandra Pezzuto,
Michela Favretti,
Marzia Mancin,
M. Marcati,
K. Rossetto,
Fernando Henrique Furlan,
A. Cereser
Publication year - 2010
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.2010.7.81
Subject(s) - shelf life , food science , listeria monocytogenes , hygiene , biology , bacteria , medicine , genetics , pathology
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