PRESENCE OF FUNGAL CONTAMINATION IN THE PRODUCTION CHAIN OF FRESH FILLED PASTA, WITH PARTICULAR REGARD TO THE PENICILLIUM GENUS
A shelf-life study was carried out on fresh filled pasta in order to evaluate the presence of fungal contamination in the production process (environment, raw materials and finished products), with particular regard to the Penicillium genus.Analyses were conducted on three types of products, while air sampling was carried out in shaping processes a