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

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

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....

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Bibliographic Details
Main Authors: Giuseppina Caggiano, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna, Osvalda De Giglio
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:International Journal of Environmental Research and Public Health
Subjects:
ready-to-eat food
sauces and pesto
foodborne diseases
public health
microbiological analysis
fungi
Online Access:https://www.mdpi.com/1660-4601/17/14/5005

Internet

https://www.mdpi.com/1660-4601/17/14/5005

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