the number of vegetable processing plants has been increased during recent years in iran as many other countries. on the other hand, fresh vegetable products are susceptible to microbial contamination after harvest, processing, handling, packing and distribution. the aim of this study was to determine and evaluate the level of microbial load of vegetables during different cleaning steps in a fr...

the modern lifestyle is characterized by a continuous increase in the demand of ready-to-eat fresh food products subjected to minimal processes prior marketing. attention is drawn towards the effect of this processing on the antioxidant/antiradical properties of two typical italian salads belonging to cichorium genus. four chemical assays (anti-peroxyl radical activity, dpph• assay, metal chela...

The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, ...

BACKGROUND: Commercially available fruits and raw and ready-to-eat vegetables (n = 445) were examined for aerobic, coliform, and yeast and mould counts using normalised methods. Listeria spp., Listeria monocytogenes and Salmonella spp. were detected by real time polymerase chain reaction (QPCR) after enrichment. RESULTS: Aerobic plate counts ranged from <10 to >109 colony-forming units (CFU) g−...