Microbiological and physicochemical profile of Italian steak tartare and predicting growth potential of .

In the present study, growth potential of in steak tartare samples taken at retail and belonging to 13 brands marketed in Northern Italy was investigated. The samples were submitted to microbiological and chemical-physical characterization. The data obtained were used as inputs for the application of the predictive microbiology software FSSP that allows the estimation of the growth of during the shelf-life. Lactic acid bacteria, the main component of the microflora, gave variable counts among the brands (from 3.38 to 6.24 log CFU/g). pH and a values were always higher than 5.3 and 0.96, respectively, thus they could not be considered as single efficient hurdles to prevent the growth of according to the EC Reg. 2073/2005; the same was observed for salt content (constantly <2 %) and nitrites (not quantifiable in all the samples, even if declared in some labels). Nevertheless, the combination of all the hurdles, evaluated by predictive microbiology using critical development factors, resulted in an estimated growth <0.5 log CFU/g throughout the shelf life; this output allowed us to consider all the steak tartare analysed as unfavourable substrate for growth. The information obtained could be useful for tartare producers as well as for competent authority to evaluate the effective risk concerning these typology of products.