Growth of the microbial population resident in ready-to-use fresh cicorino, a variety of Chicorium intybus, was determined in the various preparation steps with the aim of defining the hazard critical control points. The investigation concerned cut cicorino from two producers. During the process a 1-to 1.5 –fold increase of microbial counts was observed, and the retail product showed values of 105 to 106 CFU/g. The shelf life of the product was kinetically modeled in order to check the effects of storage temperature and assess the microbial indexes most relevant for hygiene and quality of the distributed product. A modified Gompertz function described the kinetics of microbial growth and allowed definition of a stability time and its dependence on temperature. Stability times were of 0.3, 3.7 and 4.7 days at storage temperatures of 20, 10 and 5°C respectively. Q10 (the fold decrease of stability time for an increase of 10°C) was 3.85. The results from this study may be used to predict the effects of temperatures experienced in the distribution chain on bacterial levels in cicorino.

Microbiological quality and shelflife modeling of ready-to-eat Cicorino / M. Riva, L. Franzetti, A. Galli. - In: JOURNAL OF FOOD PROTECTION. - ISSN 0362-028X. - 64:2(2001), pp. 228-234. [10.4315/0362-028X-64.2.228]

Microbiological quality and shelflife modeling of ready-to-eat Cicorino

L. Franzetti
Secondo
;
A. Galli
Ultimo
2001

Abstract

Growth of the microbial population resident in ready-to-use fresh cicorino, a variety of Chicorium intybus, was determined in the various preparation steps with the aim of defining the hazard critical control points. The investigation concerned cut cicorino from two producers. During the process a 1-to 1.5 –fold increase of microbial counts was observed, and the retail product showed values of 105 to 106 CFU/g. The shelf life of the product was kinetically modeled in order to check the effects of storage temperature and assess the microbial indexes most relevant for hygiene and quality of the distributed product. A modified Gompertz function described the kinetics of microbial growth and allowed definition of a stability time and its dependence on temperature. Stability times were of 0.3, 3.7 and 4.7 days at storage temperatures of 20, 10 and 5°C respectively. Q10 (the fold decrease of stability time for an increase of 10°C) was 3.85. The results from this study may be used to predict the effects of temperatures experienced in the distribution chain on bacterial levels in cicorino.
Cicorino ; shelf life ; microbial growth ; modeling
Settore AGR/16 - Microbiologia Agraria
2001
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/204387
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