PartagerLes fluctuations de température augmentent les risques d'E. Coli et de Listeria dans les salades (en anglais)
Une nouvelle étude a constaté que les fluctuations de température pendant le transport et la vente au détail des salades ont une incidence négative sur la qualité du produit et la sécurité microbienne.
A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the product’s quality and microbial safety.
In a study published in the February issue of the Journal of Food Protection, researchers looked at the growth of Escherichia coli O157:H7 and Listeria monocytogenes in commercially bagged salad greens.
Over a 16-month period, a series of time-temperature profiles from thousands of bagged salads were obtained from five transportation routes covering four geographic regions, as well as during retail storage and display.
According to the authors, based on the simulation, both pathogens generally increased <2 log CFU/g during transport, storage, and display. However, retail storage duration can significantly impact pathogen growth.
They added that this was the first large-scale study in the U.S. to use commercial time-temperature profiles to assess the microbial risk of leafy greens and that it “should be useful in filling some of the data gaps in current risk assessments for leafy greens.”
In a study published in the February issue of the Journal of Food Protection, researchers looked at the growth of Escherichia coli O157:H7 and Listeria monocytogenes in commercially bagged salad greens.
Over a 16-month period, a series of time-temperature profiles from thousands of bagged salads were obtained from five transportation routes covering four geographic regions, as well as during retail storage and display.
According to the authors, based on the simulation, both pathogens generally increased <2 log CFU/g during transport, storage, and display. However, retail storage duration can significantly impact pathogen growth.
They added that this was the first large-scale study in the U.S. to use commercial time-temperature profiles to assess the microbial risk of leafy greens and that it “should be useful in filling some of the data gaps in current risk assessments for leafy greens.”