SUMMARY The survival of Li steria monocytogenes in ready-to-eat frozen broth was evaluated utilizing the Microbiological Challenge Test in order to confi rm the date of minimum durability of 12 months and demonstrate that the limit 100 cfu/g will not be exceeded during the product shelflife. The results show that the microorganism is not detected after 24h in samples artifi cially contaminated with 2 cfu/mL. In addition, its concentration decreases progressively even in food products with a higher level of contamination (102 and 104 cfu/mL) stored at both -18°C and -10°C. Consequently, if the bacterium concentration is ≤100 cfu/mL, this value is not exceeded during and after the date of minimum durability, which is confi rmed. Therefore, regarding Listeria monocytogenes, the food safety criterion of 100 cfu/g can be used instead of absence in 25 g, when the product is placed on the market during its shelf-life.

Survival of Listeria monocytogenes in ready-to-eat frozen meat broth/Sopravvivenza di Listeria monocytogenes in brodo di carne surgelato pronto

ALBONETTI, SABRINA;BARANZONI, GIAN MARCO;SAVIGNI, FABIANA;ROSMINI, ROBERTO
2014

Abstract

SUMMARY The survival of Li steria monocytogenes in ready-to-eat frozen broth was evaluated utilizing the Microbiological Challenge Test in order to confi rm the date of minimum durability of 12 months and demonstrate that the limit 100 cfu/g will not be exceeded during the product shelflife. The results show that the microorganism is not detected after 24h in samples artifi cially contaminated with 2 cfu/mL. In addition, its concentration decreases progressively even in food products with a higher level of contamination (102 and 104 cfu/mL) stored at both -18°C and -10°C. Consequently, if the bacterium concentration is ≤100 cfu/mL, this value is not exceeded during and after the date of minimum durability, which is confi rmed. Therefore, regarding Listeria monocytogenes, the food safety criterion of 100 cfu/g can be used instead of absence in 25 g, when the product is placed on the market during its shelf-life.
2014
Sabrina Albonetti; Gian Marco Baranzoni; Emanuele Guidi; Fabiana Savigni; G. Cuoghi; Roberto Rosmini
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/256518
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