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Microbiological quality of ready-to-use fruit and vegetables.

Qualité microbiologique des végétaux prêts à l'emploi.

Author(s) : NGUYEN-THE C.

Type of article: Article

Summary

The extend to which Listeria monocytogenes and Clostridium botulinum could multiply or produce toxin in ready-to-use vegetables is presented. Measures to reduce the microbiological contamination of ready-to-use fruits and vegetables include good manufacturing practices, disinfections of the product, standards and specifications to control the finished product. A use-by-date that limits the shelf-life to a week and a storage temperature of 4 deg C reduce the multiplication of microorganisms during transport and retail.

Details

  • Original title: Qualité microbiologique des végétaux prêts à l'emploi.
  • Record ID : 1992-2725
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 77 - n. 7
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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