摘要：Ready to use fresh sauces are among Ready to Eat foods for which producers need to respect the 100 UFC/g limit for the presence of L. monocytogenes. In the current research a Challenge test was performed on fresh mushroom and cheese sauces. Both were placed at two storage temperatures and the L. monocytogenes potential growth (d) was evaluated. Only cheese sauce stored at 8°C showed a δ> 0,5 log10 UFC/g. However, considering the limited initial contamination it can be excluded that the product could reach 100 UFC/g by the expiration date.
