Factors influencing the microbial safety of fresh produce: A review

Olaimat, Amin N.; Holley, Richard A.

doi:10.1016/j.fm.2012.04.016

Cited by 762 publications

(535 citation statements)

References 206 publications

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“…Salads that had tubers in their composition showed greater occurrence of coliforms. This result may be associated with the preparation method, as the tuberose vegetables consumed raw are subjected to more manipulation, such as peeling, cutting and grating/shredding, which results in freshly cut vegetables exhibiting higher moisture content and greater nutrient availability, apart from increased contact surfaces, favoring the growth of microorganisms (JAY, 2005;OLAIMAT;HOLLEY, 2012). These vegetables are also more exposed to contaminants during the initial production phase, since the part intended for consumption is found beneath the surface of the soil (BEVILACQUA, 2014;FAO, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…These vegetables are also more exposed to contaminants during the initial production phase, since the part intended for consumption is found beneath the surface of the soil (BEVILACQUA, 2014;FAO, 2014). Thus, if directly after the harvesting stage some effective hygienic measures are not adopted, the final product may end up containing contaminants originating from the cultivation phase, since the soil and fertilizers are sources of contamination during the primary production phase (OLAIMAT; HOLLEY, 2012;CEUPPENS et al, 2014). CEUPPENS et al (2014), after analyzing the materials used in the production of lettuce in Brazil, showed that the prevalence of Salmonella spp.…”

Section: Resultsmentioning

confidence: 99%

“…Irrigation water is another important source of contamination for raw vegetables during the initial production phase (OLAIMAT; HOLLEY, 2012;CEUPPENS et al, 2014). In accordance with Resolution No.…”

Section: Resultsmentioning

confidence: 99%

“…Although there is no standard in Brazilian legislation concerning the MPN of coliforms at 35ºC, an elevated number of these microorganisms in prepared meals ready to be consumed provides information about the hygiene practices before, during and after food processing (JAY, 2005;OLAIMAT;HOLLEY, 2012).…”

Section: Discussionmentioning

confidence: 99%

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Microbiological profile of different types of salads from hospital kitchens

et al. 2017

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The objective of this work was to verify the microbiological profile of different types of salads from hospital kitchens. During the period from 2010 to 2014, the Public Food Guidance Service (SOAP) received 641 samples of salads from two public hospitals in the Central West region of the São Paulo state, where they were submitted to microbiological analysis in order to determine the most probable number (MPN) of coliforms at 35 and 45ºC, carry out Salmonella spp. study and coagulase-positive staphylococci count. The results showed that in 30.56% of samples the coliform count at 35ºC was above 1,100 MPN/g and 12.17% of samples presented coliforms at 45ºC above 100 MPN/g, which is the maximum limit established by Brazilian law. The prevalence of contaminated samples among those without heat treatment was at 97.44%, and for samples with heat treatment the prevalence was at 2.56% for both cooked and braised foods. All samples were negative for Salmonella spp. presence and showed coagulase-positive staphylococci count at < 1.0 × 102 UFC/g. Although no pathogenic agents were found, the high count for indicator microorganisms in a large number of samples suggests that the practices of obtaining and manipulating these foods are inadequate, facilitating the risk of contamination with pathogens, including other agents not included in this research. Thus, food and nutrition units must pay attention to food preparation procedures, especially since these meals are served to indoor patients.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Microbiological profile of different types of salads from hospital kitchens

et al. 2017

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“…On the other hand, using ozone as a disinfectant has disadvantages, including its instability and reactivity with organic materials, and, thus, the effective elimination of microorganisms may require high concentrations that may cause sensory defects in fresh produce. In addition, some nutritional components (vitamins, amino acids, enzymes, essential fatty acids) may be altered as a result of oxidation [18].…”

Section: Introductionmentioning

confidence: 99%

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Augspole¹,

Rakčejeva²,

Dukalska³

et al. 2014

Material Science and Applied Chemistry

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-The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP Propafilm TM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 C ± 1 C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelflife of shredded carrots can prolong till 10 days.

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