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Copyright Chiriotti Editori 2012

Abstract

The effects of two preparation methods, two packaging materials, and modified atmosphere condition, on the bacteriological quality and safety of precooked lasagna, were studied. Microbiological analyses focused on Salmonella spp., Listeria monocytogenes, Bacillus cereus, Escherichia coli, Staphylococcus aureus, spores of sulphite-reducing clostridia, and on mesophilic and psychrotrophic aerobic bacteria, total coliforms and lactic acid bacteria. In total, 81 samples were examined, for up to 28 days. No pathogenic microorganisms were detected. After 28 days, spoilage-hygiene markers levels were non-compliant to reference standards. In conclusion, lasagna prepared with hot method in polyethylene packages were acceptable for up to 21 days. [PUBLICATION ABSTRACT]

Details

Title
MONITORING BACTERIOLOGICAL QUALITY OF PRECOOKED LASAGNA
Author
Marzano, M A; Balzaretti, C M
Pages
140-148
Section
PAPER
Publication year
2012
Publication date
2012
Publisher
Codon Publications
ISSN
11201770
e-ISSN
22395687
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
1024447069
Copyright
Copyright Chiriotti Editori 2012