A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay

The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consis...

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Detalles Bibliográficos
Autores principales: Schebor, C., Chirife, J.
Formato: JOUR
Materias:
Argentina
bacterial growth
bacterial spore
Clostridium botulinum
food packaging
pasta
pH
temperature
Uruguay
water activity
Bacteria (microorganisms)
Gallus gallus
Spinacia oleracea
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0362028X_v63_n7_p965_Schebor
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0362028X_v63_n7_p965_Schebor2023-10-03T15:26:48Z A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay Schebor, C. Chirife, J. Argentina bacterial growth bacterial spore Clostridium botulinum food packaging pasta pH temperature Uruguay water activity Bacteria (microorganisms) Clostridium botulinum Gallus gallus Spinacia oleracea The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the a(w) values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The a(w) of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have a(w) and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30 °C). Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0362028X_v63_n7_p965_Schebor
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Argentina
bacterial growth
bacterial spore
Clostridium botulinum
food packaging
pasta
pH
temperature
Uruguay
water activity
Bacteria (microorganisms)
Clostridium botulinum
Gallus gallus
Spinacia oleracea
spellingShingle Argentina
bacterial growth
bacterial spore
Clostridium botulinum
food packaging
pasta
pH
temperature
Uruguay
water activity
Bacteria (microorganisms)
Clostridium botulinum
Gallus gallus
Spinacia oleracea
Schebor, C.
Chirife, J.
A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
topic_facet Argentina
bacterial growth
bacterial spore
Clostridium botulinum
food packaging
pasta
pH
temperature
Uruguay
water activity
Bacteria (microorganisms)
Clostridium botulinum
Gallus gallus
Spinacia oleracea
description The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the a(w) values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The a(w) of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have a(w) and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30 °C).
format JOUR
author Schebor, C.
Chirife, J.
author_facet Schebor, C.
Chirife, J.
author_sort Schebor, C.
title A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
title_short A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
title_full A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
title_fullStr A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
title_full_unstemmed A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
title_sort survey of water activity and ph values in fresh pasta packed under modified atmosphere manufactured in argentina and uruguay
url http://hdl.handle.net/20.500.12110/paper_0362028X_v63_n7_p965_Schebor
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AT scheborc surveyofwateractivityandphvaluesinfreshpastapackedundermodifiedatmospheremanufacturedinargentinaanduruguay
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