Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina

Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, ۶۰ MPVs of ۱۲ brands (۳۰ single-ingredient salads and ۳۰ mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All ۶۰ MPV samples were positive for TC, ranging from ۱.۳۲ to ۳.۳۸ log Most Probable Number (MPN)/g. FC counts ranged from ۰.۳۰ to ۱.۹۵ log MPN/g. Out of ۶۰ samples, ۱۵ (۲۵%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in ۴۲ out of ۶۰ (۷۰%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits. DOI: ۱۰.۱۸۵۰۲/jfqhc.۸.۳.۷۱۹۸

Keywords:

Vegetables , Escherichia coli , Staphylococcus aureus , Salmonella , Fungi , Argentina