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A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto

Author

Listed:
  • Giuseppina Caggiano

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Giusy Diella

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Paolo Trerotoli

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Marco Lopuzzo

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Francesco Triggiano

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Massimo Ricci

    (ARPA Puglia, Regional Agency of the Environmental Prevention and Protection, Department of Brindisi Operative Unit of Food and Drink, via Galanti, 16, 72100 Brindisi, Italy)

  • Vincenzo Marcotrigiano

    (Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy)

  • Maria Teresa Montagna

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

  • Osvalda De Giglio

    (Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy)

Abstract

In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.

Suggested Citation

  • Giuseppina Caggiano & Giusy Diella & Paolo Trerotoli & Marco Lopuzzo & Francesco Triggiano & Massimo Ricci & Vincenzo Marcotrigiano & Maria Teresa Montagna & Osvalda De Giglio, 2020. "A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto," IJERPH, MDPI, vol. 17(14), pages 1-14, July.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:14:p:5005-:d:383434
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    Citations

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    Cited by:

    1. Anna Łepecka & Dorota Zielińska & Piotr Szymański & Izabela Buras & Danuta Kołożyn-Krajewska, 2022. "Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?," IJERPH, MDPI, vol. 19(3), pages 1-13, January.
    2. Giuseppina Caggiano & Vincenzo Marcotrigiano & Marilena D’Ambrosio & Piersaverio Marzocca & Valentina Spagnuolo & Fabrizio Fasano & Giusy Diella & Anna Paola Leone & Marco Lopuzzo & Domenico Pio Sorre, 2023. "Preliminary Investigation on Hygienic-Sanitary Quality of Food Vending Machines," IJERPH, MDPI, vol. 20(8), pages 1-9, April.

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