The title of the speech: "Beyond “Use By” Dating of Food to Avoid the Paradox of Waste of Safe Products: the Case of Fresh Pasta"
Aim of this speech is to highlight as the shelf life evaluation and the dating of some products generally considered as “perishable” and thus labeled as “Use by Date”, could go beyond that concept if the processing conditions and the treatments involved production diagram are correctly studied, where “hurdles”concept is the key to obtain the product safety . Then the management of the process and storage along the food chain must be strictly controlled with hygienic design, HACCP and GMP application. Following those principles, also considering the compulsory pasteurization step given by the Italian legislation, the fresh pasta can be considered not more as “strictly perishable” with use of “Use by Date” labeling but with possibility to adopt a “Use prefer by Date” indication on the pack.