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Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

Author

Listed:
  • Anna Łepecka

    (Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland)

  • Dorota Zielińska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)

  • Piotr Szymański

    (Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland)

  • Izabela Buras

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)

  • Danuta Kołożyn-Krajewska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)

Abstract

Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested for the presence of bacteria, yeasts, and molds using the TEMPO and agar plate method. The study demonstrated that most of the tested products were characterized by varying microbiological quality. The total number of mesophilic microbiotas was about 6 log CFU g −1 . The high number of microorganisms was due to yeast and molds or Enterobacteriaceae . Half of the salads were contaminated with E. coli and three salads were contaminated with S. aureus . LAB were also found, which can be explained mainly by a dairy ingredient. In some salads, Salmonella spp. and L. monocytogenes were detected (26.7% and 33.3% of the samples, respectively). Based on the conducted tests, it was found that the microbiological quality was not satisfactory. The results presented in this study indicate that there is a significant problem of the presence of pathogens. Manufacturers should strive to reduce the possibility of microbial contamination through the use of widely understood hygiene of the production process, using hurdle technology, including the modified atmosphere and refrigerated storage.

Suggested Citation

  • Anna Łepecka & Dorota Zielińska & Piotr Szymański & Izabela Buras & Danuta Kołożyn-Krajewska, 2022. "Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?," IJERPH, MDPI, vol. 19(3), pages 1-13, January.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:3:p:1582-:d:738607
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    References listed on IDEAS

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    1. Marta Castrica & Egon Andoni & India Intraina & Giulio Curone & Emma Copelotti & Francesca Romana Massacci & Valentina Terio & Silvia Colombo & Claudia Maria Balzaretti, 2021. "Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy," IJERPH, MDPI, vol. 18(20), pages 1-11, October.
    2. Kyaw Thu Aung & Hong Jun Chen & Man Ling Chau & Grace Yap & Xiao Fang Lim & Mahathir Humaidi & Cliff Chua & Gladys Yeo & Hooi Ming Yap & Jia Quan Oh & Vijitha Manogaran & Hapuarachchige Chanditha Hapu, 2019. "Salmonella in Retail Food and Wild Birds in Singapore—Prevalence, Antimicrobial Resistance, and Sequence Types," IJERPH, MDPI, vol. 16(21), pages 1-12, October.
    3. Rita Bernardo & António Salvador Barreto & Telmo Nunes & Ana Rita Henriques, 2020. "Estimating Listeria monocytogenes Growth in Ready‐to‐Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment," Risk Analysis, John Wiley & Sons, vol. 40(11), pages 2427-2441, November.
    4. Giuseppina Caggiano & Giusy Diella & Paolo Trerotoli & Marco Lopuzzo & Francesco Triggiano & Massimo Ricci & Vincenzo Marcotrigiano & Maria Teresa Montagna & Osvalda De Giglio, 2020. "A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto," IJERPH, MDPI, vol. 17(14), pages 1-14, July.
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