Microbiological Profile and Shelf Life of Fresh Pasta Subjected to Several Cycles of Pasteurization

Elisa Scioscia, Carmina Viola, Roberta Colicchio, Chiara Pagliuca, Maria Grazia Volpe, Michele Di Stasio, Ettore Varricchio, Paola Salvatore, Caterina Pagliarulo

Abstract:

Campania, and mostly Avellino and Benevento, is the main producer of durum wheat and pasta. The fresh pasta has a high rate of humidity, which makes it an appropriate substrate for the growth of microorganisms and it requires protection from microbiological controls for its commercialization.
Keywords:

fresh pasta, pasteurization, packaging, shelf-life, microbiological quality
Download:

IMEKO-TC23-2016-037.pdf
DOI:

_unreg_tc23-2016.037

Event details:

IMEKO TC:

TC23
Event name:

2nd IMEKOFOODS Conference
Title:

Metrology Promoting Objective and Measurable Food Quality and Safety
Place:

Benevento, ITALY
Time:

2 October 2016 - 10 October 2016