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Microbial Evaluation of Fresh, Minimally-processed Vegetables and Bagged Sprouts from Chain Supermarkets

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 bacter...

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Detalles Bibliográficos
Autores principales: Jeddi, Maryam Zare, Yunesian, Masud, Gorji, Mohamad Es'haghi, Noori, Negin, Pourmand, Mohammad Reza, Khaniki, Gholam Reza Jahed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: International Centre for Diarrhoeal Disease Research, Bangladesh 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4221445/
https://www.ncbi.nlm.nih.gov/pubmed/25395902
Descripción
Sumario: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, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however,  other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.