Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

被引：103

作者：

de Oliveira, Maria Aparecida ^{[2
]}

de Souza, Vanessa Maciel ^{[1
]}

Morato Bergamini, Alzira Maria ^{[2
]}

Pereira de Martinis, Elaine Cristina ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, BR-14040903 Ribeirao Preto, SP, Brazil

[2] Ctr Lab Reg Ribeirao Preto VI, Inst Adolfo Lutz, BR-14085410 Ribeirao Preto, SP, Brazil

来源：

FOOD CONTROL | 2011年 / 22卷 / 08期

基金：

巴西圣保罗研究基金会;

关键词：

Minimally processed vegetables; Listeria; Salmonella; Ready-to-eat vegetables; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; SALAD VEGETABLES; SALMONELLA; INNOCUA;

D O I：

10.1016/j.foodcont.2011.02.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to the absence of lethal treatments during processing. In the present study, indicator microorganisms, Listeria spp. and Salmonella spp. were determined for 162 samples of minimally processed leafy vegetables commercialized in Brazil. Psychrotrophic aerobic bacterial populations >5 log CFU/g were found in 96.7% of the samples, while total and thermotolerant coliforms were detected respectively in 132 (81.5%) and 107 (66%) of vegetables analyzed. Escherichia coli was present in 86 (53.1%) samples analyzed and Listeria spp. and Salmonella spp. were detected respectively in 6 (3.7%) and 2 (1.2%) samples. These results indicate the need of implementing quality programs in the production chain of RTE vegetables to improve shelf life and microbiological safety. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1400 / 1403

页数：4

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