Share

Hygienic safety and spoilage dynamics in packaged ready-to-eat vegetable salads.

Author(s) : GUERZONI M. E., CASADEI M. A., ABDULLAH B.

Summary

These products are becoming increasingly popular in Europe and in the USA. In these systems the high humidity and the large number of cut surfaces can provide ideal conditions for multiplication of spoilage microorganisms. Additional reasons for concern involve the natural creation of a modified atmosphere and its possible influence on pathogen growth due to vegetable tissue respiration inside the package. The initial population is successively influenced by the moisture content and the nutrients released from the cuts as well as by the gas atmosphere. The research followed this steps: survey on the mean initial values (CFU/g) of various spoilage microbial groups; identification of the yeasts and bacteria more frequently associated to the commercial products; modelling of the growth of different microbial groups on commercial products.

Details

  • Original title: Hygienic safety and spoilage dynamics in packaged ready-to-eat vegetable salads.
  • Record ID : 1996-2920
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
  • Publication date: 1992/10/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (13)
See the conference proceedings

Indexing