Abstract

Bacterial contamination of foods reduces their shelf-life due to microbial metabolic activity. The presence of Bacillus spp. spores in cereal products plays a key role in the development of "bread rope" and represents a real concern for industrial production. To quantitatively predict the contamination risk, it is essential to determine kinetic data of the microorganism contaminating a specific food. Enterprises find difficult to perform experimental trials, and predictive tools can assist product and/or process development reducing laboratory experiments. Within the WP6 "Model food applicability", studies were performed to obtain information on food safety and quality when the WP2-5 models were challenged by pathogens and spoilers. The objective of this study was to obtain experimental data taking into account all the food/microorganism characteristics affecting bacterial growth. Particularly, we determined the growth/no growth boundaries and the behaviour of a selected Bacillus amyloliquefaciens strain in the bread model.

Autore Pugliese

• Sisto Angelo , Valerio Francesca , De Bellis Palmira , Lavermicocca Paola , Di Biase Mariaelena

Tutti gli autori

• Valerio F.; Di Biase M.; Postollec F.; Sisto A.; De Bellis P.; Visconti A.; Lavermicocca P.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2013

ISSN

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ISBN

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Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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