Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms
نویسندگان
چکیده
منابع مشابه
Occurrence of Salmonella in Minimally Processed Vegetables
Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow...
متن کاملEffect of gamma irradiation on the microbiological quality of minimally processed vegetables.
The initial microflora of minimally processed celery and cabbage packaged under a modified atmosphere was determined. The samples came from the same producer and were sold in a supermarket chain of Santiago, Chile. Although neither E. coli nor Salmonella spp. were detected, initial total plate and Enterobacteriaceae counts were high (= 10(5) cfu/g), not meeting in most cases the specifications ...
متن کاملRole of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
Minimally processed vegetables (MPV) are economically important commodities due to a combination of factors such as convenience, healthiness nd desirable sensory characteristics. These commodities are susceptible to microbiological invasion due to the presence of cut surfaces causing both icrobiological and physiological mechanisms to be possible limitations for the sensory shelf life. This rev...
متن کاملA novel approach for calculating shelf life of minimally processed vegetables.
Shelf life of minimally processed vegetables is often calculated by using the kinetic parameters of Gompertz equation as modified by Zwietering et al. [Zwietering, M.H., Jongenburger, F.M., Roumbouts, M., van't Riet, K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology 56, 1875-1881.] taking 5x10(7) CFU/g as the maximum acceptable contamination value consist...
متن کاملMicrobiological Quality of Minimally Processed Vegetables Sold in Porto Alegre, Brazil
Minimally processed vegetables go through various steps during their preparation, with many modifications to their natural structure. However, they must maintain the same quality as the fresh produce. The aim of the present study was to quantify mesophilic and psychrotrophic microorganisms and total and faecal coliforms, and to assess the presence of Escherichia coli, parasites, and dirt materi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Revista do Instituto de Medicina Tropical de São Paulo
سال: 2019
ISSN: 1678-9946
DOI: 10.1590/s1678-9946201961014