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

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IMEKO-TC23-2016-037.pdf

DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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