Open AccessBEHAVIOUR OF LISTERIA MONOCYTOGENES IN FRESH SAUCES
Author(s) -
Maria Ausilia Grassi,
Daniele Nucera,
Patrizia Morra,
Tiziana Civera
Publication year - 2011
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.2011.1s.155
Subject(s) - listeria monocytogenes , food science , mushroom , biology , bacteria , genetics
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