The microbiological quality and the shelf-life of pizza, packaged in modified atmosphere and stored at 2°C were evalued. By accelerated shelf-life test (ASLT) and by Q10 factor obtained was possible to identify the time of the shelf-life of the pizzas. The growth of C. botulinum type E nontoxic and of C. sporogenes artificially added was investigated. The pizzas have an high standard of microbial quality, clostridia did not grow even when pizza was stored at 12°C. The Q10 factor also permitted to define the shelf-life of the pizzas at the moment of their production and the value was similar to that obtained by microbial analysis.
