RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION | Zendy

Walter Vencia | Zendy; Chiara Nogarol | Zendy; F. Caritti | Zendy; Fabio Zuccon | Zendy; Daniela Manila Bianchi | Zendy; Silvia Gallina | Zendy

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RAW 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 , pathogenic bacteria , economic shortage , listeria , biology , escherichia coli , microbiology and biotechnology , food safety , bacteria , linguistics , philosophy , genetics , biochemistry , government (linguistics) , gene

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

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