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Listeria monocytogenes behaviour in gastronomy food: octopus and potato salad.

Comportamento di Listeria monocytogenes in insalata di polpo e patate.

Author(s) : FINAZZI G., MIRAGLIA V., DAMINELLI P., et al.

Type of article: Article

Summary

Octopus and potato salad was artificially contaminated with a L. monocytogenes suspension (mix of three different strains), packaged and stored at different temperatures (5, 10, 15 and 20°C) for several days. The food didn't support the growth of Listeria: in fact, during the shelf-life period the authors observed microorganism decreasing with a speed directly correlated to storage temperature increasing. As a consequence, a batch of octopus and potato salad respecting the critical limit for L. monocytogenes established by European regulation for ready-to-eat foods can be considered safe beyond the end of shelf-life period fixed by the producer (9 days) not only at optimal storage conditions but also at domestic storage conditions or even in situation of thermal abuse.

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Pages: pp. 28-34

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Details

  • Original title: Comportamento di Listeria monocytogenes in insalata di polpo e patate.
  • Record ID : 2010-0536
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 49 - n. 498
  • Publication date: 2010/01

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