Campania, and mostly Avellino and Benevento, is the main producer of durum wheat and pasta. The fresh pasta has a high rate of humidity, which makes it an appropriate substrate for the growth of microorganisms and it requires protection from microbial contamination and thorough microbiological controls for its commercialization. The shelf-life of a food is the time period in which a product, in certain storage conditions, maintains a level of quality and safety "acceptable". The acceptability of the product is defined by the presence or absence of a certain number of microrganisms identified by microbiological analysis aimed basically to ensure that food meets specific microbiological criteria, established by a rigorous national and community legislation (Reg. EC 852/2004, Reg. EC 2073/2005, Reg. EC 1441/2007). Particularly, it is important to define suitable conditions of pasteurization and packaging in order to preserve the fresh pasta for a long period of commercialization and ensuring the safety of consumers. In this study we evaluated the effects of different cycles of pasteurization on the microbiological quality and safety of the fresh pasta produced by a company of Benevento (Italy) and the effects on shelf-life of the product.Grant: We would like to thank "GAL Alto Tammaro-Terre dei Tratturi" - PSR-2007-2013 - Regione Campania for their financing.
Microbiological profile and shelf life of fresh pasta subjected to several cycles of pasteurization / Scioscia, E.; Viola, C.; Colicchio, R.; Pagliuca, C.; Volpe, M. G.; Di Stasio, M.; Varricchio, E.; Salvatore, P.; Pagliarulo, C.. - (2016), pp. 186-190. (Intervento presentato al convegno 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016 tenutosi a University of Sannio, ita nel 2016).
Microbiological profile and shelf life of fresh pasta subjected to several cycles of pasteurization
Colicchio R.;Pagliuca C.;Salvatore P.;
2016
Abstract
Campania, and mostly Avellino and Benevento, is the main producer of durum wheat and pasta. The fresh pasta has a high rate of humidity, which makes it an appropriate substrate for the growth of microorganisms and it requires protection from microbial contamination and thorough microbiological controls for its commercialization. The shelf-life of a food is the time period in which a product, in certain storage conditions, maintains a level of quality and safety "acceptable". The acceptability of the product is defined by the presence or absence of a certain number of microrganisms identified by microbiological analysis aimed basically to ensure that food meets specific microbiological criteria, established by a rigorous national and community legislation (Reg. EC 852/2004, Reg. EC 2073/2005, Reg. EC 1441/2007). Particularly, it is important to define suitable conditions of pasteurization and packaging in order to preserve the fresh pasta for a long period of commercialization and ensuring the safety of consumers. In this study we evaluated the effects of different cycles of pasteurization on the microbiological quality and safety of the fresh pasta produced by a company of Benevento (Italy) and the effects on shelf-life of the product.Grant: We would like to thank "GAL Alto Tammaro-Terre dei Tratturi" - PSR-2007-2013 - Regione Campania for their financing.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
