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  • Title: [Microbiological quality of minimally processed vegetable salads].
    Author: Wójcik-Stopczyńska B.
    Journal: Rocz Panstw Zakl Hig; 2004; 55(2):139-45. PubMed ID: 15493346.
    Abstract:
    The microbiological condition of minimally processed vegetable salads (7-days durability) purchased in the retail network of Szczecin has been assessed. The study included 14 kinds of salads manufactured by two producers. The total count of mesophilic aerobic bacteria and their spores, aid-forming bacteria (lactobacilli), titre of coliforms, occurrence of pathogenic bacteria and counts of moulds and yeast were determined. No pathogenic bacteria (Salmonella, Staphylococcus aureus, Bacillus cereus and Proteus) was detected in all salads. However contamination by saprophytic microorganisms was high in salads of both producers. Total count of mesophilic aerobic bacteria was higher than recommended level (> 10(5) cfu/g) in majority of salads. The high quantities of yeast (> 10(3) jtk/g) and lactobacilli (10(3)-10(5) fu/g) were also stated. The titre of coliforms was reduced (down to 0.01-0.0001 g). The count of moulds did not exceed 100 cfu/g in a most of samples. Moulds occurring in tested samples were represented mainly by Penicillium sp.
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