dc.creatorOLIVEIRA, Maria Aparecida de
dc.creatorSOUZA, Vanessa Maciel de
dc.creatorBERGAMINI, Alzira Maria Morato
dc.creatorMARTINIS, Elaine Cristina Pereira de
dc.date.accessioned2012-10-19T03:42:46Z
dc.date.accessioned2018-07-04T14:58:21Z
dc.date.available2012-10-19T03:42:46Z
dc.date.available2018-07-04T14:58:21Z
dc.date.created2012-10-19T03:42:46Z
dc.date.issued2011
dc.identifierFOOD CONTROL, v.22, n.8, p.1400-1403, 2011
dc.identifier0956-7135
dc.identifierhttp://producao.usp.br/handle/BDPI/20206
dc.identifier10.1016/j.foodcont.2011.02.020
dc.identifierhttp://dx.doi.org/10.1016/j.foodcont.2011.02.020
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1616990
dc.description.abstractMinimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to the absence of lethal treatments during processing. In the present study, indicator microorganisms, Listeria spp. and Salmonella spp. were determined for 162 samples of minimally processed leafy vegetables commercialized in Brazil. Psychrotrophic aerobic bacterial populations >5 log CFU/g were found in 96.7% of the samples, while total and thermotolerant coliforms were detected respectively in 132 (81.5%) and 107 (66%) of vegetables analyzed. Escherichia coil was present in 86 (53.1%) samples analyzed and Listeria spp. and Salmonella spp. were detected respectively in 6 (3.7%) and 2 (1.2%) samples. These results indicate the need of implementing quality programs in the production chain of RTE vegetables to improve shelf life and microbiological safety. (C) 2011 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationFood Control
dc.rightsCopyright ELSEVIER SCI LTD
dc.rightsrestrictedAccess
dc.subjectMinimally processed vegetables
dc.subjectListeria
dc.subjectSalmonella
dc.subjectReady-to-eat vegetables
dc.titleMicrobiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
dc.typeArtículos de revistas


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