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Bacterial contamination in the environment of food factories processing ready-to-eat fresh vegetables.

Author(s) : KANEKO K., HAYASHIDANI H., TAKAHASHI K., et al.

Type of article: Article

Summary

A total of 196 samples were collected from equipment for trimming, washing, slicing, soaking, dehydrating, blending, and packaging and from the floor and air of operation rooms before and after operation in two food factories processing ready-to-eat fresh vegetables located in the suburbs of Tokyo. Heavy contamination determined by an aerobic plate count of higher than 5.0 log CFU/cm2 or ml was observed after operation in most of the samples examined before operation on the interior surfaces of equipment and on the floor surfaces of operation rooms. Escherichia coli strains were detected. Bacillus cereus was isolated. Listeria spp. were not detected in the environment of the food factories.

Details

  • Original title: Bacterial contamination in the environment of food factories processing ready-to-eat fresh vegetables.
  • Record ID : 2000-1903
  • Languages: English
  • Subject: Environment
  • Source: Journal of Food Protection - vol. 62 - n. 7
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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