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

Giuseppina Caggiano, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna and Osvalda De Giglio
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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

IJERPH, 2020, vol. 17, issue 14, 1-14

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.

Keywords: ready-to-eat food; sauces and pesto; foodborne diseases; public health; microbiological analysis; fungi (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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