18/01/2017

Elena Dalzini¹ , Elena Cosciani-Cunico¹, Stefano D'Amico¹, Chiara Sfameni¹, Barbara Bertasi¹,  Marina N. Losio¹, Andrea Serraino², Paolo Daminelli¹

¹Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Ubertini, Brescia
²Dipartimento di Scienze Mediche Veterinarie, Università Bologna, Ozzano dell'Emilia (BO), Italy

 

Italian Journal of Food Safety 2014; volume 3:2231

 

© E. Dalzini et al., 2014. According to EC Regulation No 2073/2005, for food business operators that produce ready to- eat (RTE) product, it is crucial to be able to demonstrate if the product supports the growth of Listeria monocytogenes. The objective of the study was therefore to evaluate the behaviour of L. monocytogenes in sliced RTE turkey bresaola (made by cured turkey breast 4.5% NaCl, 1% sodium lactate, sodium nitrite 150 ppm and flavouring) during the shelf life of the product, simulating a contamination during the slicing operation. Considering a shelf life of 90 days, as defined by manufacturer, the packages of sliced bresaola were stored at 5°C for 7 days and at 8°C for the remaining storage time (83 days). L. monocytogenes count decreased during storage test from 1.43/1.98 log cfu/g in the three batches tested to 1.03 log cfu/g in one batch and to undetectable levels in the other two batches. The results show that the investigated product is unable to support the growth of L. monocytogenes.