Italian Journal of Food Safety (Sep 2009)

MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS

  • L. Castigliego,
  • L. Vallone,
  • A. Armani,
  • M.A. Marzano,
  • X.N. Li,
  • F Fanzone,
  • S. Fusco,
  • E Facibeni,
  • I. Dragoni,
  • D. Gianfaldoni,
  • A Guidi

DOI
https://doi.org/10.4081/ijfs.2009.5.75
Journal volume & issue
Vol. 1, no. 5
pp. 75 – 78

Abstract

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A microbiological survey was performed on ten brined jellyfish products, sampled in Italy from Chinese food markets. In general, the microbiological conditions were good and respected the standards contemplated in the regulations CE 2073/2005 e 1441/2007. The presence of inhibiting substances and the absence of aerobic mesophilic bacteria in two samples suggest a treatment to preserve the product.

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