Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2021-09-10 DOI:10.18502/jfqhc.8.3.7198

M. Baraquet, O. F. Camiletti, C. Moretti, L. Rodríguez, C. Vázquez, M. G. Oberto

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引用次数: 2

Abstract

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

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阿根廷科尔多瓦出售的即食最小加工蔬菜的微生物学状况和质量特征

背景：加工食品的变化和可用性增加了对即食食品的需求，如最小加工蔬菜（MPV）。这项工作的目的是评估从阿根廷科尔多瓦零售店获得的MPV的微生物状况和质量特征。方法：从阿根廷科尔多瓦的不同零售店随机抽取12个品牌的60辆MPV（30个单一成分沙拉和30个混合沙拉托盘）。根据总大肠杆菌（TC）、粪大肠杆菌（FC）、大肠杆菌、沙门氏菌、金黄色葡萄球菌以及酵母和霉菌（YM）的国际标准对样品进行分析。对MPV的质量特征（物理和感官特性）进行了评估。使用InfoStat进行统计分析。结果：所有60份MPV样本的TC均呈阳性，范围为1.32至3.38 log最大可能数（MPN）/g。FC计数范围为0.30至1.95 log MPN/g。在60个样本中，有15个（25%）的大肠杆菌呈阳性。三个品牌的混合托盘对金黄色葡萄球菌呈阳性反应。关于感官特征，60个样品中有42个（70%）符合新鲜度、肿胀度、正常颜色、腐烂度和脱水度等参数。结论：从阿根廷科尔多瓦采集的部分MPV微生物质量较低，质量性状不完善。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.