RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION

  • W. Vencia | lucia.zoppi@pagepress.org Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.
  • C. Nogarol Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.
  • F. Caritti Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.
  • F. Zuccon Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.
  • D.M. Bianchi Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.
  • S. Gallina Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta. S.C. Controllo Alimenti e Igiene delle Produzioni, Torino., Italy.

Abstract

The aim of this study was to supply to the shortage of information in microbial criteria in ready-to-eat vegetable products. This paper reports data obtained by analysis carried out with specific Real Time PCR methods to check the presence of pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter spp. and Yersinia enterocolitica) in fresh and ready-to-eat green salads. 9.8% of samples positive for at least one pathogen by RealTime PCR, but no viable microorganism was isolated by ISO methods.

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Published
2011-08-01
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Section
Short Communications
Keywords:
Ready-to-eat vegetable, pathogens, Real-Time PCR
Statistics
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How to Cite
Vencia, W., Nogarol, C., Caritti, F., Zuccon, F., Bianchi, D., & Gallina, S. (2011). RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION. Italian Journal of Food Safety, 1(2), 99. https://doi.org/10.4081/ijfs.2011.781