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Qualité microbiologique des pâtes farcies selon le traitement thermique appliqué.

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

Auteurs : CHAVES LOPEZ C., VANNINI L., LANCIOTTI R., GUERZONI M. E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Microbiological quality of filled pasta in relation to the nature of heat treatment.
  • Identifiant de la fiche : 1999-2395
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 8
  • Date d'édition : 08/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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