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Changes in vegetable microbiological quality introduced by processing methods
Author(s) -
Kokkinakis Emmanuel,
Boskou Georgios,
Fragkiadakis Georgios A.,
Kokkinaki Aikaterini
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01494.x
Subject(s) - traceability , quality (philosophy) , business , food processing , sanitation , product (mathematics) , production (economics) , audit , agricultural science , food science , microbiology and biotechnology , environmental science , mathematics , chemistry , environmental engineering , philosophy , epistemology , biology , statistics , geometry , accounting , economics , macroeconomics
Summary The main objective of this research was to investigate the effect in microbial quality of vegetables, because of the chain of buyers and sellers involved in the collection, processing and selling of vegetables, from the primary production sector up to the consumer level (from farm to table). Two processing plants and six hotels were selected and 240 vegetables, 30 vegetable containers, 18 water samples used for sanitation purposes and samples of 18 personnel's hands, were microbiologically analysed. Based on actual results and processing plants auditing, we conclude that initial vegetable microbial quality is critical. The storage, separation and packaging processes, cleaning procedures and retention time at processing plants can influence vegetable microbial quality. Buyers–sellers involved between vegetable production in primary sector and final consumer can offer a dramatic decrease in vegetable quality. The use of ISO 9001:2000 can improve product quality through techniques such as product traceability and resources management.