Growth potential of Listeria monocytogenes in fresh sauces for pasta

Abstract Ready to use fresh sauces are Ready-to-Eat (RTE) products that, based on their composition, may be able to support the growth of Listeria monocytogenes. Therefore, it is essential for producers to be able to demonstrate for each production process if i) the substrate allows the growth of L. monocytogenes and ii) if, when present, L. monocytogenes can reach or exceed the limit of 100 CFU g −1 at the end of the shelf life, as stated by Commission Regulation (EC) No 2073/2005 . In the current research, the growth potential ( δ ) of L. monocytogenes was evaluated at two storage temperatures on fresh mushroom and cheese sauces. At 4 °C both sauces showed a δ 10  CFU g −1 , while at 8 °C the cheese sauce showed a δ  > 0.5 log 10  CFU g −1 . Our preliminary findings indicate that if the contamination level of L . monocytogenes by shipping is below 10 CFU g −1 , the contamination level of the product would not exceed 100 CFU g −1 by the expiration date.