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Microbiological quality of filled pasta in relation to the nature of heat treatment.

Author(s) : CHAVES LOPEZ C., VANNINI L., LANCIOTTI R., GUERZONI M. E.

Type of article: Article

Summary

The microbial population present in 49 samples of Italian industrially processed filled pasta was characterized and its changes during refrigerated storage were evaluated. The most frequently isolated species belonged to the genus Bacillus. No pathogenic organisms were isolated from the processed industrial pasta. As a consequence of the diversity of composition and thermal treatment a wide variability was observed (from less than 3 days to more than 1 month) in the shelf life at 4 deg C of the industrial "fresh filled pasta". However, the results obtained suggested that the shelf life of the processed products depended not only on the number of surviving cells but also on the textural or microstructural changes induced by the heat treatment. Challenge tests using Staphylococcus aureus showed that even pasteurization values not exceeding 2 were able to remarkably reduce the cell load of this organism. Subsequent growth of the surviving S. aureus cells occurred only at temperatures higher than 7 deg C, particularly when the water activity values were higher than 0.97.

Details

  • Original title: Microbiological quality of filled pasta in relation to the nature of heat treatment.
  • Record ID : 1999-2395
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 8
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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