Industrial and artisanal fresh filled pasta: Quality evaluation

Abstract

Microbiological quality and the presence of solid impurities in industrial (n = 50) and artisanal (n = 50) fresh filled pasta (n = 100) were investigated. Samples were analyzed for microbiological quality (Enterobacteriaceae and Bacillus cereus counts), pH and aw determination, and solid impurities detection. The 54.0% of artisanal samples showed unsatisfactory values for Enterobacteriaceae with high loads especially for the types filled with ricotta and vegetables. All industrial samples were characterized by Enterobacteriaceae loads <10 CFU/g. B. cereus was found in both production lines, confirming the potential role of fresh filled pasta as source of this pathogen. The light filth test showed a higher presence of solid impurities in artisanal pasta than in industrial one with a filth/sample ratio doubled in artisanal samples. Textile fibers were predominant and were found in 34.0% and 22.0% of artisanal and industrial samples, respectively. Unidentified fragments were present in 10.0% and 14.0% respectively for artisanal and industrial samples. Practical applications The presences of several solid impurities in industrial and artisanal samples confirm the necessity of HACCP procedures implementation to avoid their presence. It should be desirable a specific regulation and fixed limits for those foodstuffs, which are more susceptible of foreign materials contamination.

New Safety Management System for Pasta Production

“…Это система идентификации факторов, влияющих на безопасность продукции. Такая система является эффективным инструментом для обеспечения гарантии безопасности продукции для потребителей [1][2][3][4].…”