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Dalzini E.,Laboratorio Of Microbiologia Degli Alimenti | Cosciani-Cunico E.,Laboratorio Of Microbiologia Degli Alimenti | D'Amico S.,Laboratorio Of Microbiologia Degli Alimenti | Sfameni C.,Laboratorio Of Microbiologia Degli Alimenti | And 4 more authors.
Italian Journal of Food Safety | Year: 2014

According to EC Regulation No 2073/2005, for food business operators that produce readyto- eat (RTE) product, it is crucial to be able to demonstrate if the product supports the growth of Listeria monocytogenes. The objective of the study was therefore to evaluate the behaviour of L. monocytogenes in sliced RTE turkey bresaola (made by cured turkey breast 4.5% NaCl, 1% sodium lactate, sodium nitrite 150 ppm and flavouring) during the shelf life of the product, simulating a contamination during the slicing operation. Considering a shelf life of 90 days, as defined by manufacturer, the packages of sliced bresaola were stored at 5°C for 7 days and at 8°C for the remaining storage time (83 days). L. monocytogenes count decreased during storage test from 1.43/1.98 log cfu/g in the three batches tested to 1.03 log cfu/g in one batch and to undetectable levels in the other two batches. The results show that the investigated product is unable to support the growth of L. monocytogenes. © E. Dalzini et al., 2014.


Cosciani-Cunico E.,Laboratorio Of Microbiologia Degli Alimenti | Dalzini E.,Laboratorio Of Microbiologia Degli Alimenti | D'Amico S.,Laboratorio Of Microbiologia Degli Alimenti | Sfameni C.,Laboratorio Of Microbiologia Degli Alimenti | And 4 more authors.
Italian Journal of Food Safety | Year: 2014

Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behavior of Escherichia coli O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inoculated with E. coli O157:H7 in a laboratory scale plant and the count was monitored during production and 30 days of ripening required for this cheese. Results showed that E. coli O157:H7 count increased to more than 1.5 Log cfu g-1 during cheese production and remained constant until the end of ripening. The evidence that E. coli O157:H7 is able to survive during the manufacturing and ripening process suggests that the 30-day ripening period alone is insufficient to eliminate levels of viable E. coli O157:H7 in Formaggelle di capra cheese and that the presence of low numbers of E. coli O157:H7 in milk destined for the production of raw goat milk cheeses could represent a potential source of infection for humans and a threat for consumers. © E. Cosciani-Cunico et al., 2014 Licensee PAGEPress, Italy Italian Journal of Food Safety 2014; 3:2243.


Dalzini E.,Laboratorio Of Microbiologia Degli Alimenti | Cosciani-Cunico E.,Laboratorio Of Microbiologia Degli Alimenti | Pavoni E.,Laboratorio Of Microbiologia Degli Alimenti | Bertasi B.,Laboratorio Of Microbiologia Degli Alimenti | And 4 more authors.
Italian Journal of Food Safety | Year: 2014

In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenesand whether L. monocytogenescould reach or exceed the limit of 100 cfu g -1 at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C. © E. Dalzini et al., 2014 Licensee PAGEPress, Italy.

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