Sandwiches packaged in modified atmoshere: assessment of the shelf-life.

Panini imbottiti confezionati in atmosfera prottetiva: determinazione della shelf-life.

Author(s) : VALIER L., CARLI A.

Type of article: Article

Summary

In the last few years the offer of ready-to-eat food and snacks on the market has been increasing, therefore new challenges regarding preservation have arisen. Predictive microbiology proved to be a useful tool and a guarantee both for the producer assessing the shelf-life, and the control authority. The aim of this study was to assess the shelf-life of a sandwich packaged in protective atmosphere and stored at +4°C, under conditions which change over time but should not allow the growth of Listeria monocytogenes. The most important factors which guarantee the shelf-life are the quality of the raw materials, the hygienic conditions during the production process, the choice of the appropriate packaging materials (i.e. their gas permeability) and the cold chain.

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Pages: 25-29

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Details

  • Original title: Panini imbottiti confezionati in atmosfera prottetiva: determinazione della shelf-life.
  • Record ID : 30005553
  • Languages: Italian
  • Source: Industrie alimentari - vol. 51 - n. 521
  • Publication date: 2012/02

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