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Microbiological Quality Assessment of Ready-to-eat Vegetables in Dubrovnik-Neretva County, Croatia

The aim of this study was to assess the microbiological quality of ready-to-eat vegetables offered by local food business operators in Dubrovnik-Neretva County in the period of 2011-2018. Vegetables have been randomly selected and sampled in hotels, restaurants and retail. Analysis has been assessed according to Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and Croatian National Guidelines on microbiological criteria for foodstuffs [1, 2]. A total of 243 samples were analysed for Enterobacteriaceae, E. coli, Coagulase-positive staphylococci, sulphite-reducing Clostridia, yeasts/molds, Listeria monocytogenes and the presence of Salmonella spp., using respective ISO methods. The results showed that 136 (56%) samples were unsatisfactory, mostly because of the high levels of yeasts/molds and Enterobacteriaceae. Unsatisfactory levels of yeasts/molds was found in 105 (43.2%) samples, Enterobacteriaceae in 96 (39.5%) samples, Coagulase-positive staphylococci in 12 (4.9%) samples and E. coli in 4 (1.6%) samples. Among these 136 samples concentration rang of Enterobacteriaceae, Escherichia coli, Coagulase-positive staphylococci and yeasts/molds were 3.20–6.48, 3.60–5.81, 3.26- 4.65 and 3.08–5.48 log CFU/g, respectively. Sulphite-reducing Clostridia, Listeria monocytogenes and Salmonella spp. were not detected in any of the samples. The most contaminated vegetables were arugula and lettuce, followed by cabbage and salad mix. All unsatisfactory samples were either sliced or grated. In 2017, 11 samples of packaged ready- to-eat leafy green vegetables were also analyzed. 7 out of 11 samples (63.6%) were unsatisfactory due to contamination with Enterobacteriaceae (4-5 log CFU/g), although the products were labelled as ready-to-eat with no need for washing. Although pathogens weren't isolated, our study showed poor microbiological quality of vegetables and brings certain concern regarding the safety of these products. Proper washing and adequate hygiene during preparation are a “must have” prerequisite for food safety. More studies are needed regarding microbiological quality of packaged ready-to- eat vegetables, since their mislabelling is giving a customer incorrect information.

Ready-to-eat Vegetables, Microbiological Quality, Food Safety, Public Health

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