VOLUME 49 (2010)

APRIL

CONTENTS

A VALIDATION STUDY ON THE PRODUCTION PROCESS TO CONTROL THE FATE OF L. MONOCYTOGENES IN TRADITIONAL VENETO SAUSAGES
N. Bortolussi - A. Sponchiado - F. Gottardo - L. Iacumin - G. Comi
The aim of the work was to produce a validation study on the production process of a traditional Veneto sausages, with the addition of starter coltures in order to assess its efficency in inactivating L. monocytogenes and L. innocua. Five lots of 2 batches of salamis were investigated after a inocolum of 106 ufc/g of L.monocytogenes or L.innocua. The coltures were inoculated in the minced pork meat, added with a starter containing L. sake and St. xilosus. After casing the salami were drying and ripening according to the parameter of the factory. A control of salamis was produced in order to determine the Aw, the pH, the weight loss and the sensorial analysis. On the inoculated salami, populations of bacteria, L. monocytogenes and L. innocua were detected by direct counting on selective and elective media. Data demonstrated that concentration of both L. monocytogenes and L. innocua decreased of 3 log ufc/g within 30 days of ripening. So the process, applied by the factory and the starter coltures were able to reduce the number of pathogens and might give sufficient guarantees of safety in the finished product.

TECHNOLOGICAL CONCERNS AND PHYSICAL AND CHEMICAL FEATURES OF ITALIAN “RICOTTA FORTE” FROM PUGLIA REGION
N. Mascaro - S. Rea - N. Cammertoni - A.R. Loschi - R. Stocchi - M. Ricciutelli
The Ricotta Forte is a traditional dairy product from Puglia, a region of southern Italy. It is a creamy and spreadable product with strong taste and smell, traditionally prepared using leftover “Classical” sheep ricotta, that is a dairy product made with sheep’s whey left from pecorino cheese production. After a two-six months maturation in terracotta, wooden or plastic containers during which it incurs a strong fermentation process, it is added with salt (2-15%) and potted in glass jars. In the present study the traditional manufacturing process is described and physical and chemical features and energy value are determined in samples of three types of Ricotta Forte: one produced using mixed milk (from cow, sheep and goat) without preservatives, one using sheep’s milk added with sorbic acid, and the third with sheep’s milk without preservatives. Many differences are detected among the three types of samples, especially in pH, moisture, protein, fat and NaCl.

WILD LOUISIANA CRYFISH CONSUMPTION: LEGISLATION ASPECTS AND SAFETY IMPLICATIONS
G. Arcangeli - S. Ferrarini - L. Fasolato - G. Binato - F. Gallocchio - G. Segato - G. Sanavio - A. Manfrin
Louisiana crayfish, an allochthonous species acclimatized to our latitudes, is present in almost all italian rivers and is subject to angling and consumption.
The aim of this work was to evaluate the safety of about a hundred specimens coming from Fimon lake (Vicenza). During the Spring and Summer period, microbiological and chemical assays were carried out weekly to evaluate fresh crayfish.
The chemical results were favourable, but the presence of E. coli and salmonella confirmed a faecal contamination. For this reason it is necessary to apply a risk analysis for this kind of foodstuff.

SHELF-LIFE OF BLACK TRUFFLE (TUBER AESTIVUM VITT.) STORED IN DIFFERENT CONDITIONS
G. Comi - A. Reale - C. Giusto - P. Tremonte - L. Iacumin - M. Succi - M. Manzano - T. Di Renzo - R. Coppola - E. Sorrentino
The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O2; 40% CO2) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O2; 40% CO2) without any treatment.
These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.

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