Share

Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits.

Author(s) : HEARD G.

Type of article: Article

Summary

Consumer demand for more convenient food products is encouraging for new products such as minimally processed, packaged fruit and vegetables and packaged, ready-to-eat salads. Foodborne disease has been linked with consumption of raw vegetables and salads, especially those distributed through restaurant salad bars. Food safety concerns prompted the introduction of a Code of Practice (National Food Authority 1994) for salad bars in Australia, but the regulation of salad manufacture procedures is yet to be finalised. Shelf life, safety and overall quality of ready-to-eat salad products is dependent on biochemical changes occurring after harvest and the growth of indigenous and contaminating microflora. Process optimization is required.

Details

  • Original title: Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits.
  • Record ID : 2001-0940
  • Languages: English
  • Source: Food Sci. Technol. Today - vol. 14 - n. 1
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing