Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation

In the context of sustainability improvement in the food sector, various measures have been proposed, including the minimization of losses and wastes along the food supply chains. Food wasted after distribution is often lost without any alternative; moreover, wastage of finished products implies the maximum level of unnecessarily wasted resources: hence, the reduction of losses occurring in the consumer phase is of paramount importance. The secondary shelf life (SSL) of shelf-stable products is affected by their intrinsic properties (i.e., aw, pH, additives), by the degree of domestic use and by the type and level of environmental contamination. To the best of our knowledge, the SSL indicated in labels is not usually determined on scientific bases: the result is that the real suitability for consumption after first opening is often much longer than indicated, and this represents a wide potential for domestic food waste reduction. Our study proposes an original approach to the assessment of the SSL of Ragù alla Bolognese (Bolognese sauce), based on domestic use simulation and on the monitoring of microbiological and sensory quality, with reference to microbial and sensory acceptability limits. One commercial brand was chosen, based on the wide availability in retail shops and on its intrinsic properties (i.e., pH and aw), which theoretically make it more sensitive to spoilage compared to other brands. Results showed that, even under harsh conditions of use and storage (i.e., 3 openings, long time remained uncapped and out of the fridge), Bolognese sauce may be assigned a SSL >8 days, which is 2-3 fold longer compared to the period indicated in the labels. Results also point out the potential of consumer behavior in the SSL determination: indeed, more careful domestic use would further extend such period, thus contributing to domestic waste reduction.