A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Bacteria Investigation
2.3. Fungi Investigation
2.4. Statistical Analysis
3. Results
3.1. Bacterial Investigation
3.2. Fungi Investigation
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Microorganism Count (cfu/g (95% CI)) | |||
---|---|---|---|
Microbiologic parameter | T0 | T1 | T2 |
Mesophilic microorganisms | 61,609 (22,418–169,311) * | 83,617 (30,426–229,793) | 83,617 (30,426–229,793) ’ |
B. cereus | 3.76 (2.1–6.8) | 4.32 (2.39–7.82) | 4.32 (2.38–7.81) |
Positive-coagulase Staphylococcus | 132 (40.72–433.35) * | 25.29 (7.75–82.56) | 7.52 (2.3–24.6) ’ |
Molds | 56.61 (21.41–165.9) * | 183.39 (65.89–510.4) | 82.63 (29.68–229.9) ’ |
Yeasts | 2544.18 (1063.3–6087.5) * | 8326.45 (3479.9–19,923) | 3919.9 (1638.3–9379.3) ‘ |
Isolated Yeasts | Samples (No.) | |||
---|---|---|---|---|
Cheese Sauce (14) | Basil Pesto (13) | Mushroom Sauce (13) | Walnut Sauce (5) | |
% Contaminated Samples (No.) | ||||
Saccharomyces cerevisiae | 57.1 (8) | - | - | - |
Candida laurentii | 42.8 (6) | - | - | - |
Candida lusitaniae | - | 46.1 (6) | - | - |
Candida glabrata | - | 38.4 (5) | - | - |
Candida rugosa | 35.7 (5) | - | - | - |
Candida tropicalis | - | 23.1 (3) | - | - |
Candida pelliculosa | - | - | 15.3 (2) | 40 (2) |
Candida parapsilosis | 14.3 (2) | - | - | 20 (1) |
Candida sake | - | - | - | 60 (3) |
Rhodotorula glutinis | 21.4 (3) | - | - | 20 (1) |
Rhodotorula mucilaginosa | - | - | - | 40 (2) |
Trichosporon asahii | 21.4 (3) | - | - | - |
Cryptococcus laurentii | 14.3 (2) | - | - | - |
Isolated Molds | Samples (No.) | |||
---|---|---|---|---|
Cheese Sauce (14) | Basil Pesto (13) | Mushroom Sauce (13) | Walnut Sauce (5) | |
% Contaminated Samples (No.) | ||||
Penicillium spp | 21.4 (3) | - | - | 80 (4) |
Aspergillus spp | 1.2 (2) | 76.9 (10) | 61.5 (8) | 60 (3) |
Aspergillus niger | - | 30.7 (5) | 53.8 (7) | 20 (1) |
Aspergillus flavus | 14.3 (2) | 38.4 (4) | 15.4 (2) | 20 (1) |
Aspergillus ochraceus | - | 23.1 (3) | - | 20 (1) |
Cladosporium herbarum | 7.1 (1) | 61.5 (8) | - | 60 (3) |
Mucorales | 7.1 (1) | 38.5 (5) | - | 40 (2) |
Alternaria alternata | - | 53.8 (7) | - | 20 (1) |
Fusarium oxysporium | - | 30.77 (4) | - | 20 (1) |
Paecilomyces spp | - | - | - | 20 (1) |
Scopulariopsis brevicaulis | - | - | - | 20 (1) |
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Caggiano, G.; Diella, G.; Trerotoli, P.; Lopuzzo, M.; Triggiano, F.; Ricci, M.; Marcotrigiano, V.; Montagna, M.T.; De Giglio, O. A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto. Int. J. Environ. Res. Public Health 2020, 17, 5005. https://doi.org/10.3390/ijerph17145005
Caggiano G, Diella G, Trerotoli P, Lopuzzo M, Triggiano F, Ricci M, Marcotrigiano V, Montagna MT, De Giglio O. A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto. International Journal of Environmental Research and Public Health. 2020; 17(14):5005. https://doi.org/10.3390/ijerph17145005
Chicago/Turabian StyleCaggiano, Giuseppina, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna, and Osvalda De Giglio. 2020. "A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto" International Journal of Environmental Research and Public Health 17, no. 14: 5005. https://doi.org/10.3390/ijerph17145005