Minimally Processed Vegetable Salads: Microbial Quality Evaluation

Fröder, Hans; Martins, Cristian Marlon de Magalhães Rodrigues; Souza, Kátia Leani Oliveira de; Landgraf, Mariza; Franco, Bernadette D.G.M.; Destro, Maria Teresa

doi:10.4315/0362-028x-70.5.1277

Cited by 136 publications

(86 citation statements)

References 21 publications

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“…As for the MPN of coliforms at 45º, the results are similar to those obtained by BRANDÃO et al (2014) in Brazil, showing a 20% prevalence of values above the standard limits in salad samples from restaurants, although lower than the results obtained in other studies conducted in Brazil, which showed a prevalence of 70% in samples of minimally processed salads originating from supermarkets (FRÖDER et al, 2007) and 100% in salads originating from restaurants (ROCHA et al, 2014) with values above 100 MPN/g.…”

Section: Discussionsupporting

confidence: 84%

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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: Discussionsupporting

confidence: 84%

“…in raw salads of restaurants in Pombal, in Paraiba state. In other studies carried out in UAN by FRÖDER et al (2007), DIAS et al (2011) andMAISTRO et al (2012), the prevalence of Salmonella spp. in salad samples was 3, 28.57 and 16.86%, respectively.…”

Section: Discussionmentioning

confidence: 99%

Microbiological profile of different types of salads from hospital kitchens

et al. 2017

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“…A low occurrence of this pathogen in minimally processed vegetables has been reported by other authors [15,16,17].…”

Section: Resultsmentioning

confidence: 56%

Detection and Quantification of Listeria monocytogenes in Ready-to-eat Vegetables, Frozen Vegetables and Sprouts Examined by Culture Methods and Real-time PCR

Morávková¹,

Verbikova²,

Michna³

et al. 2017

JFNR

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In this study, a total of 175 samples of ready-to-eat vegetables, frozen vegetables and sprouted seeds originating in 10 states of the European Union and from 32 manufacturers were collected during a period of one year and examined for the presence of Listeria monocytogenes using standard culture methods and qPCR. In addition to these methods, isolation of Listeria monocytogenes was also carried out following a unified sample preparation for combined downstream use in culture and qPCR analysis. Standard culture and culture preceded by unified sample preparation, showed that L. monocytogenes was present in 6.9% and 11.4% of analyzed samples, respectively, in low numbers. Application of qPCR revealed only 2.3% of samples to be positive for L. monocytogenes in small quantities (less than 10 cells/gram). A statistically significant higher occurrence of L. monocytogenes was seen in frozen vegetables compared to ready to eat vegetables (p<0.01; Fisher's exact post-hoc tests with Bonferroni's correction) or sprouts (p<0.05; Fisher's exact post-hoc tests with Bonferroni's correction). Therefore, temperature abuse in food containing pieces of frozen vegetables without any processing such as cooking, may pose health risks, especially for sensitive individuals such as pregnant women, children, the elderly, and immunocompromised individuals.

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“…Studies in the fruit and vegetable sector have demonstrated the importance of the hygienic design of equipment and the sanitation of equipment (e.g., Lehto et al, 2011;Rapanello, Fuzihara, Nunes, Daros, & Savignano, 2009;, and the personal, and especially hand hygiene of workers in the field and in companies (e.g., Fonseca, 2006;Michaels & Todd, 2005;. Moreover, the maintenance of sprayers, packaging and other equipment (e.g., Abhilash & Singh, 2009;Garrett, 2009), and the incoming control of materials (such as, planting materials, fertilizers, pesticides at primary production), produce and ingredients in the next chain stages (e.g., Froder et al, 2007;Leifert, Ball, Volakakis, & Cooper, 2008) have been stated as important measures for preventing microbial and chemical contamination of fresh produce. Therefore, the indicators to assess these activities from the main principles for FSMS assessment have been included in our tool (Luning et al, 2008).…”

Section: Preventive Control Activitiesmentioning

confidence: 99%

Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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Foodborne outbreaks appear to increase with more incidences linked to fresh produce and derived food products. This indicates inadequacies in Food Safety Management Systems (FSMSs), which are currently implemented in companies along the fresh produce chain. However, the information related to these inadequacies is restricted and little is known about the status of the FSMS. This paper describes the development of a tool for assessment of FSMS implemented in the fresh produce chain. The tool consists of indicators and grids to assess activities that are important for fresh produce, and the system output in terms of microbiological and chemical food safety (that is, pesticide residues and emerging mycotoxins). Three sets of indicators, one for each stage of the production chain (primary production, processing and trade), have been validated by experts and tested in companies. The tool enables an integral and comprehensive assessment of FSMS across the entire supply chain. Users of the tool can identify improvement opportunities and learn how to develop towards more advanced levels of activities. For research purposes differences in FSMS can be identified and linked to type of commodity, production system, country, etc.

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Minimally Processed Vegetable Salads: Microbial Quality Evaluation

Cited by 136 publications

References 21 publications

Microbiological profile of different types of salads from hospital kitchens

Microbiological profile of different types of salads from hospital kitchens

Detection and Quantification of <i>Listeria</i><i> </i><i>m</i><i>onocytogenes</i> in Ready-to-eat Vegetables, Frozen Vegetables and Sprouts Examined by Culture Methods and Real-time PCR

Assessment of Food Safety Management Systems in the global fresh produce chain

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