Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
نویسندگان
چکیده
Background: The changes and the availability of processed foods have increased demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). purpose this work was to evaluate microbiological status quality traits MPVs obtained from retail outlets Córdoba, Argentina.
 Methods: Totally, 60 12 brands (30 single-ingredient salads 30 mixed salad trays) were randomly sampled different Argentina. samples analyzed according international standards Total Coliforms (TC), Fecal (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, Yeast Molds (YM). (respect physical sensory properties) evaluated. Statistical analyses performed with InfoStat.
 Results: All MPV positive TC, ranging 1.32 3.38 log Most Probable Number (MPN)/g. FC counts ranged 0.30 1.95 MPN/g. Out samples, 15 (25%) E. coli. Three trays S. aureus. Regarding characteristics, parameters freshness, turgid, normal color, decay, dehydration compliance in 42 out (70%) samples.
 Conclusion: Some Argentina showed low imperfect traits.
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ژورنال
عنوان ژورنال: Journal of food quality and hazards control
سال: 2021
ISSN: ['2345-685X', '2345-6825']
DOI: https://doi.org/10.18502/jfqhc.8.3.7198