%0 Journal Article
%T SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS ¨C PRELIMINARY REPORT
%A A. Pezzuto
%A A. Cereser
%A M. Favretti
%A M. Mancin
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2008.4.69
%X This paper is the preliminary report of a research whose aim is to define an operative protocol for the microbiological shelf-life evaluation of chilled ready-to-eat products as established by the manufacturer. Samples were stored in our laboratory at two different temperatures: +3¡ãC (storage temperature established by the producer) and +7¡ãC (storage temperature more similar to the domestic condition), and were examined at 6 moments of shelf-life. According to preliminary results, the evolving microbiological profile of the two different temperature stored samples seems to be the same (p>0.05) during the observation period.
%K Shelf life
%K ready to eat foods
%K microbiological evaluation
%K chilled foods storage temperature.
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1410