Volume 8, Issue 3 (September 2021)
J. Food Qual. Hazards Control 2021, 8(3): 119-124 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Baraquet M, Camiletti O, Moretti C, Rodríguez L, Vázquez C, Oberto M. Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina. J. Food Qual. Hazards Control 2021; 8 (3) :119-124
URL: http://jfqhc.ssu.ac.ir/article-1-844-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-844-en.html
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba. Ingeniero Agrónomo Félix Aldo Marrone 746, Córdoba, Argentina , carolinavazquez@agro.unc.edu.ar
Abstract: (1053 Views)
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.
DOI: 10.18502/jfqhc.8.3.7198
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.
DOI: 10.18502/jfqhc.8.3.7198
Type of Study: Original article |
Subject:
Special
Received: 20/09/27 | Accepted: 21/04/26 | Published: 21/09/29
Received: 20/09/27 | Accepted: 21/04/26 | Published: 21/09/29
References
1. Abadias M., Usall J., Anguera M., Solsona C., Viñas I. (2008). Microbiological quality of fresh, minimally processed fruit and vegetables, and sprouts from retail establishments. International Journal of Food Microbiology. 123: 121-129. [DOI: 10.1016/j.ijfoodmicro.2007.12.013] [DOI:10.1016/j.ijfoodmicro.2007.12.013] [PMID]
2. Argentine Alimentary Code (AAC). (2008). Chapter XI: Vegetable food. URL: http://www.anmat.gov.ar/codigoa.
3. De Oliveira M.A., De Souza V.M., Bergamini A.M.M., De Martinis E.C.P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control. 22: 1400-1403. [DOI: 10.1016/j.foodcont.2011.02.020] [DOI:10.1016/j.foodcont.2011.02.020]
4. Faour-Klingbeil D., Murtada M., Kuri V., Todd E.C.D. (2016). Understanding the routes of contamination of ready-to-eat vegetables in the Middle East. Food Control. 62: 125-133. [DOI: 10.1016/j.foodcont.2015.10.024] [DOI:10.1016/j.foodcont.2015.10.024]
5. Jung H.-J., Cho J.-I., Park S.-H., Ha S.-D., Lee K.-H., Kim C.-H., Song E.-S., Chung D.H., Kim M.-G., Kim K.-Y., Kim K.-S. (2005). Genotypic and phenotypic characteristics of Staphylococcus aureus isolates from lettuces and raw milk. Korean Journal of Food Science and Technology. 37: 134-141.
6. Kuan C.-H., Rukayadi Y., Ahmad S.H., Wan Mohamed Radzi C.W.J., Thung T.-Y., Premarathne J.M.K.J.K., Chang W.-S., Loo Y.-Y., Tan C.-W., Ramzi O.B., Mohd Fadzil S.N., Kuan C.-S., et al. (2017). Comparison of the microbiological quality and safety between conventional and organic vegetables sold in Malaysia. Frontiers in Microbiology. 8: 1433. [DOI: 10.3389/fmicb.2017.01433] [DOI:10.3389/fmicb.2017.01433] [PMID] [PMCID]
7. Maffei D.F., De Arruda Silveira N.F., Catanozi M.D.P.L.M. (2013). Microbiological quality of organic and conventional vegetables sold in Brazil. Food Control. 29: 226-230. [DOI: 10.1016/j.foodcont.2012.06.013] [DOI:10.1016/j.foodcont.2012.06.013]
8. Meireles A., Fulgêncio R., Machado I., Mergulhão F., Melo L., Simões M. (2017). Characterization of the heterotrophic bacteria from a minimally processed vegetables plant. LWT-Food Science and Technology. 85: 293-300. [DOI: 10.1016/j.lwt. 2017.01.038] [DOI:10.1016/j.lwt.2017.01.038]
9. Mir S.A., Shah M.A., Mir M.M., Dar B.N., Greiner R., Roohinejad S. (2018). Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control. 85: 235-244. [DOI: 10.1016/j.foodcont.2017.10.006] [DOI:10.1016/j.foodcont.2017.10.006]
10. Mom M.P., Romero S.M., Larumbe A.G., Iannone L., Comerio R., Smersu C.S.S., Simón M., Vaamonde G. (2020). Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa). International Journal of Food Microbiology. 326: 108655. [DOI: 10.1016/j.ijfoodmicro. 2020.108655] [DOI:10.1016/j.ijfoodmicro.2020.108655] [PMID]
11. Moubarac J.-C., Batal M., Louzada M.L., Steele E.M., Monteiro C.A. (2017). Consumption of ultra-processed foods predicts diet quality in Canada. Appetite. 108: 512-520. [DOI: 10.1016/ j.appet.2016.11.006] [DOI:10.1016/j.appet.2016.11.006] [PMID]
12. Oh S.K., Lee N., Cho Y.S., Shin D.-B., Choi S.Y., Koo M. (2007). Occurrence of toxigenic Staphylococcus aureus in ready-to-eat food in Korea. Journal of Food Protection. 70: 1153-1158. [DOI: 10.4315/0362-028X-70.5.1153] [DOI:10.4315/0362-028X-70.5.1153] [PMID]
13. Quiroz-Santiago C., Rodas-Suárez O.R., Vázquez Q.C.R., Fernández F.J., Quiñones-Ramírez E.I., Vázquez-Salinas C. (2009). Prevalence of Salmonella in vegetables from Mexico. Journal of Food Protection. 72: 1279-1282. [DOI: 10.4315/ 0362-028X-72.6.1279] [DOI:10.4315/0362-028X-72.6.1279] [PMID]
14. Ragaert P., Devlieghere F., Debevere J. (2007). Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biology and Technology. 44: 185-194. [DOI: 10.1016/j.postharvbio.2007. 01.001] [DOI:10.1016/j.postharvbio.2007.01.001]
15. Sabbithi A., Naveen Kumar R., Kashinath L., Bhaskar V., Sudershan Rao V. (2014). Microbiological quality of salads served along with street foods of Hyderabad, India. International Journal of Microbiology. 2014. [DOI: 10.1155/2014/ 932191] [DOI:10.1155/2014/932191] [PMID] [PMCID]
16. Sant'Ana A.S., Landgraf M., Destro M.T., Franco B.D.G.M. (2011). Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil. Food Microbiology. 28: 1235-1237. [DOI: 10.1016/j.fm.2011.04.002] [DOI:10.1016/j.fm.2011.04.002] [PMID]
17. Santos M.I., Cavaco A., Gouveia J., Novais M.R., Nogueira P.J., Pedroso L., Ferreira M.A.S.S. (2012). Evaluation of minimally processed salads commercialized in Portugal. Food Control. 23: 275-281. [DOI: 10.1016/j.foodcont.2011.06.022] [DOI:10.1016/j.foodcont.2011.06.022]
18. Santos T.S., Campos F.B., Padovani N.F.A., Dias M., Mendes M.A., Maffei D.F. (2020). Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil. Letters in Applied Microbiology. 71: 187-194. [DOI: 10.1111/lam.13305] [DOI:10.1111/lam.13305] [PMID]
19. SchuhV., Schuh J., Fronza N., Foralosso F.B., Verruck S., Vargas Junior A., Silveira S.M.D. (2020). Evaluation of the microbiological quality of minimally processed vegetables. Food Science and Technology. 40: 290-295. [DOI: 10.1590/fst.38118] [DOI:10.1590/fst.38118]
20. Seo Y.-H., Jang J.-H., Moon K.-D. (2010). Microbial evaluation of minimally processed vegetables and sprouts produced in Seoul, Korea. Food Science and Biotechnology. 19: 1283-1288. [DOI: 10.1007/s10068-010-0183-y] [DOI:10.1007/s10068-010-0183-y]
21. Siroli L., Patrignani F., Serrazanetti D.I., Tabanelli G., Montanari C., Gardini F., Lanciotti R. (2015). Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce. Food Microbiology. 47: 74-84. [DOI: 10.1016/j.fm.2014.11.008] [DOI:10.1016/j.fm.2014.11.008] [PMID]
22. Szczech M., Kowalska B., Smolińska U., Maciorowski R., Oskiera M., Michalska A. (2018). Microbial quality of organic and conventional vegetables from Polish farms. International Journal of Food Microbiology. 286: 155-161. [DOI: 10.1016/j.ijfoodmicro.2018.08.018] [DOI:10.1016/j.ijfoodmicro.2018.08.018] [PMID]
23. Tournas V.H. (2005). Moulds and yeasts in fresh and minimally processed vegetables, and sprouts. International Journal of Food Microbiology. 99: 71-77. [DOI: 10.1016/j.ijfoodmicro. 2004.08.009] [DOI:10.1016/j.ijfoodmicro.2004.08.009] [PMID]
24. Wu S., Huang J., Wu Q., Zhang F., Zhang J., Lei T., Chen M., Ding Y., Xue L. (2018). Prevalence and characterization of Staphylococcus aureus isolated from retail vegetables in China. Frontiers in Microbiology. 9: 1263. [DOI: 10.3389/fmicb. 2018.01263] [DOI:10.3389/fmicb.2018.01263] [PMID] [PMCID]
25. Zambrano-Zaragoza M.L., Quintanar-Guerrero D., Del Real A., Piñon-Segundo E., Zambrano-Zaragoza J.F. (2017). The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe). Carbohydrate Polymers. 157: 1874-1882. [DOI: 10.1016/j. carbpol.2016.11.075] [DOI:10.1016/j.carbpol.2016.11.075] [PMID]
26. Zare Jeddi M., Yunesian M., Es'haghi Gorji M., Noori N., Pourmand M.R., Jahed Khaniki G.R. (2014). Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets. Journal of Health, Population, and Nutrition. 32: 391-399.
27. Zhang H., Yamamoto E., Murphy J., Locas A. (2020). Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market. International Journal of Food Microbiology. 335: 108855. [DOI: 10.1016/j.ijfoodmicro. 2020.108855] [DOI:10.1016/j.ijfoodmicro.2020.108855] [PMID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
