Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage.

or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B).

Occurrence of Nematodes of the Genus in Mediterranean and Atlantic Fish Marketed in Sardinia.

Anisakiasis is a gastrointestinal fish-borne zoonosis caused by the ingestion of third stage larvae of the genus . Between January and December 2013, 1112 specimens of four commercial fish species (, , and ) marketed in Sardinia (Italy) were examined for sp. The overall prevalence of spp larvae was 39.

Shelf Life Evaluation of Sheep Cheese in Modified Atmosphere Packaging.

cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.

Evolution of the Microbiological Profile of Vacuum-Packed Cheese During Shelf-Life.

cheese is a salted variety of traditionally made in Sardinia (Italy) from the whey remaining after the production of protected designation of origin or other sheep milk cheeses. cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with cheese have been reported over recent years.

Spp. and Contamination in Ready-To-Eat Sandwiches Collected from Vending Machines.

Ready-to-eat (RTE) food is characterised by a long shelf-life at refrigerated temperature and can be consumed as such, without any treatment. The aim of the work was to evaluate the presence of spp. and in RTEs collected from refrigerated vending machines placed in hospital environment and accessible to the hospitalised patients.

Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage.

The present study shows the fate of Bacillus cereus in refrigerated ricotta salata cheese during shelf-life. 144 ricotta salata cheese belonging to nine naturally contaminated batches were stored refrigerated and analyzed at 24 h, 30, 60 and 90 days of storage. Total bacterial count, B.

Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges.

Unlabelled: Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes.