title: Study of Growth Potential ofListeria Monocytogenesin Low Fat Salami: An Innovative Italian Meat Product.
abstract: In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth ofL. monocytogenesand whetherL. monocytogenescould reach or exceed the limit of 100 cfu g-1at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential ofL. monocytogenesduring the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Elena
authors: E
authors: Dalzini
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Elena
authors: E
authors: Cosciani-Cunico
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Enrico
authors: E
authors: Pavoni
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Barbara
authors: B
authors: Bertasi
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Paolo
authors: P
authors: Daminelli
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Guido
authors: G
authors: Finazzi
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Marina N
authors: MN
authors: Losio
authors: Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
authors: Giorgio
authors: G
authors: Varisco
keywords: challenge test; growth potential; listeria monocytogenes; low fat salami; ready-to-eat meat product