Safety in salads of minimally processed vegetables ready for consumption

Abstract

Demand for minimally processed vegetable products has increased considerably. There is not enough information about the incidence of diseases associated with their consumption, nor about the frequency of pathogenic bacteria in ready to eat vegetable salads. The objective of this study was to detect the presence and quantify microorganisms as pathogenic contamination indicators in minimally processed vegetables, in different places of sale and seasons of the year, in Rio Cuarto city. Sixty samples of salads from different shops and selected according to the product ready for sale presentation were processed: trays packaged with Modified Atmosphere (MAP), trays covered with film and others without any coverage (islets). Total coliforms, fecal coliforms and Escherichia coli were counted using method BAM-FDA, 2002, method I as reference and the Staphylococcus aureus direct plaque count, according to ISO 6888-3-1999 norm. Total coliforms values >3 MPN/g were found in 71.7% of the samples, being the trays packaged in MAP who presented significant differences (p<0.05) with respect to the trays without coverage and 48.8% showed levels >3 MPN/g of fecal coliforms.The values found were higher than those authorized by the Argentine Food Code. Generic Escherichia coli values were greater than 3MPN/g in 9,5% of the samples and no growth of Staphylococcus aureus was observed. These results show the need to implement education strategies directed to producers, manipulators and consumers.