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

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

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 (storag...

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Bibliographic Details
Main Authors: P. Lorenzon, A. Piovesana, F. Furlan, K. Rossetto, M. Marcati, M. Mancin, M. Favretti, A. Cereser, A. Pezzuto
Format: Article
Language:English
Published: PAGEPress Publications 2013-02-01
Series:Italian Journal of Food Safety
Subjects:
Shelf life, ready to eat foods, microbiological evaluation, chilled foods storage temperature.
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1410
Description
Summary: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.
ISSN:2239-7132

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