2. Materials and Methods
For this work has been used tomato sauce production of Consorzio Casalasco del Pomodoro Soc. Coop.Arl. This
matrix has been contaminated with a known concentration of Candida milleri YAB 15, yeast in charge of major
fermentation of tomato and high losses to product. Tomato sauce was inoculated with 10 μl of cells suspension in
100 ml of simple and, incubated at 28° C for 21 and 25 hours.
Subsequently was aliquot in 10 ml vials and incubate for another 3 hours before the measurement. All the samples,
contaminated and uncontaminated were analyzed by the EOS507C; the analysis were repeated to confirm the
accuracy of the responses observed. The EOS507C is an innovative device because is equipped with a system for
the adjustment air humidity to a fixed Dew Point (DP) value, calculated to optimize the instrument regulation
capability based on the measured reference baseline air humidity.