The fresh filled pasta is the result of mixed different raw materials (even 25-30). For example the eggs, which are the preferred substrates for the growth of microorganisms, have a high moisture content (up to 35%) and water activity values between 0.93 and 0.97.
Critical points in the formulation
For these reasons, fresh stuffed pasta is an easily perishable food and for its marketing, in addition to heat treatment, technological measures must be implemented to prevent the microbiological and sensory decay of the product and ensure its healthiness during the shelf life, pay particular attention to the formulation of the filling.
Although the data provided by the Rapid Alert System for Food and Feed (Rassf) showed that there is no notification for the presence of Clostridium botulinum for fresh filled pasta, and there are no reports in the literature concerning cases of illness or deaths due to this micro-organism for this type of product, it is however essential to prevent this potential danger because it is always a high-risk food product.