Naslov
Microbiological and parasitological quality of different fresh-cut salads

Autori
Pavlović, Hrvoje ; Jelić, Petra ; Novosel, Fides ; Ižaković, Maja ; Marček, Tihana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 117-124

ISBN
978-953-7005-83-2

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fresh-cut salads ; minimally processed ; vegetables ; microorganisms ; parasites ; safety

Sažetak
Fresh-cut salads are “ready-to eat” food products intended for immediate consumption after minimal processing including washing, (cutting) and packaging. Although raw salads washing procedure reduces microbial load up to 90%, working surfaces contamination spreads through chopped salad while injured cell juices provide a favourable substrate for microbial growth. If present, higher loads or pathogenic microorganisms and parasites pose a serious health threat for consumers since these products are eaten fresh, without thermal treatment. The aim of this work was to examine the microbiological and parasitical quality of ready- to-eat salads from retail locations. In total 80 samples were collected from retail locations during February, May, June and July 2020. The presence of microorganisms in analysed samples was determined by standard microbiological methods while, parasites presence was checked using sedimentation, differential staining and microscopy. Yeasts, moulds and Enterobacteriaceae as well Staphylococcus aureus were detected in higher counts in expired salads, making them unsafe for consumption. Salmonella, coliforms, sulphite-reducing bacteria and parasites or their life forms (cysts/oocysts) were not detected. The presence of fungi Alternaria spp., possible mycotoxin producers, was higher in whole leaf salads, compared to chopped salads. Fresh-cut salads are perishable minimally processed products and it's microbiological and parasitical contamination should be closely monitored.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Biotehnologija

POVEZANOST RADA