scholarly journals Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

Food Control ◽  
2011 ◽  
Vol 22 (8) ◽  
pp. 1400-1403 ◽  
Author(s):  
Maria Aparecida de Oliveira ◽  
Vanessa Maciel de Souza ◽  
Alzira Maria Morato Bergamini ◽  
Elaine Cristina Pereira De Martinis
Keyword(s):  
Microbiological Quality ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

scholarly journals Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

2007 ◽  
Vol 38 (4) ◽  
pp. 594-598 ◽  
Author(s):  
Silvia R. Pavan da Silva ◽  
Sylvia E. Frizzo Verdin ◽  
Dariane C. Pereira ◽  
Aline M. Schatkoski ◽  
Marilise B. Rott ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Porto Alegre ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Evaluation of the microbiological quality of minimally processed vegetables

2020 ◽  
Vol 40 (2) ◽  
pp. 290-295 ◽  
Author(s):  
Vanessa SCHUH ◽  
Janaína SCHUH ◽  
Nei FRONZA ◽  
Fabiana Bortolini FORALOSSO ◽  
Silvani VERRUCK ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 498-503 ◽  
Author(s):  
Mariana Rodrigues Gomes da CRUZ ◽  
Ylka Jannielly Barbalho de Souza LEITE ◽  
Julyanna de Lima MARQUES ◽  
Sabrina Lunara Santos PAVELQUESI ◽  
Luana Ribeiro de Almeida OLIVEIRA ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

2020 ◽  
Vol 8 (2) ◽  
pp. 185 ◽  
Author(s):  
Charlène Leneveu-Jenvrin ◽  
Baptiste Quentin ◽  
Sophie Assemat ◽  
Mathilde Hoarau ◽  
Jean-Christophe Meile ◽  
...  
Keyword(s):  
Cold Storage ◽  
Microbiological Quality ◽  
Fungal Species ◽  
Ananas Comosus ◽  
Minimally Processed ◽  
Leading Role ◽  
Queen Victoria ◽  
Processing Step ◽  
Yeasts And Molds

Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

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