title: Microbiological quality of fresh pasta dumplings sold in Bologna and the surrounding district.
abstract: The microbiological quality of fresh pasta dumplings sold in Bologna and the surrounding district was evaluated. A total of 60 lots (300 subsamples) of fresh pasta dumplings, both 'home-made' and manufactured, were analysed for aerobic plate count (APC), coliforms (total and fecal), Staphylococcus aureus, Clostridium perfringens and Salmonella spp. Thirty one of the 39 lots of 'home-made' pasta were found to exceed APC standards and six lots exceeded S. aureus standards. Five (24%) and six (29%) lots of the manufactured pasta were found to be unsatisfactory as regards APC standards and S. aureus standards respectively. The results obtained indicated that a high percentage of samples had a contamination of fecal origin. No Cl. perfringens or Salmonella spp. were found.
authors.affiliation: Istituto di Microbiologia e Tecnologie Agrarie, Università della Tuscia, Viterbo, Italy.
authors.forename: L D
authors.initials: LD
authors.lastname: Trovatelli
authors.forename: A
authors.initials: A
authors.lastname: Schiesser
authors.forename: S
authors.initials: S
authors.lastname: Massa
authors.forename: D
authors.initials: D
authors.lastname: Cesaroni
authors.forename: G
authors.initials: G
authors.lastname: Poda
mesh_terms: D001419:Bacteria / Q000302:isolation & purification*; D003016:Clostridium perfringens / Q000302:isolation & purification; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005516:Food Microbiology / Q000592:standards*; D007558:Italy; D011786:Quality Control; D013211:Staphylococcus aureus / Q000302:isolation & purification