Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta

Foodborne disease is one of the most widespread problem of food market so that the safety requirements of the consumers have greatly increased. Eggs used for fresh filled pasta can be carriers of Salmonella infections that each year cause more than 80 million cases of foodborne salmonellosis. Food processing and preparation method using heat (thermal treatments) are the most effective methods for elimination of Salmonella in foods. In this paper it was studied the possibility of Salmonella to survive to home cooking of two types of fresh egg pasta. The results obtained allowed to verify that the home cooking can ensure the absence of Salmonella in the products examined when they reached the consumer’s plate. Moreover, a clear information on correct use of the food displayed on the packaging, appears to be a first important means of protecting consumer’s food safety.