Open AccessRAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION
Author(s) -
Walter Vencia,
Chiara Nogarol,
F. Caritti,
Fabio Zuccon,
Daniela Manila Bianchi,
Silvia Gallina
Publication year - 2011
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2011.2.99
Subject(s) - yersinia enterocolitica , salmonella , listeria monocytogenes , yersinia , food science , campylobacter , microorganism , escherichia coli , pathogenic bacteria , microbiology and biotechnology , economic shortage , biology , listeria , bacteria , food safety , gene , biochemistry , linguistics , genetics , philosophy , government (linguistics)
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