Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals

2001 ◽  
Vol 36 (1) ◽  
pp. 107-110 ◽  
Author(s):  
Robert Edgar ◽  
Kofi E. Aidoo
Keyword(s):  
Minimally Processed ◽  
Fresh Vegetables

Coliforms and Prevalence of Escherichia coli and Foodborne Pathogens on Minimally Processed Spinach in Two Packing Plants

2008 ◽  
Vol 71 (12) ◽  
pp. 2398-2403 ◽  
Author(s):  
SANJA ILIC ◽  
JOSEPH ODOMERU ◽  
JEFFREY T. LeJEUNE
Keyword(s):  
Escherichia Coli ◽  
Standard Deviation ◽  
Foodborne Pathogens ◽  
The United States ◽  
Total Coliform ◽  
Minimally Processed ◽  
Minimal Processing ◽  
E Coli ◽  
Fresh Vegetables ◽  
Shigella Spp

Minimally processed spinach has been recently associated with outbreaks of foodborne illnesses. This study investigated the effect of commercial minimal processing of spinach on the coliform and Escherichia coli counts and the prevalence of E. coli O157:H7, Salmonella, Shigella spp., and Listeria monocytogenes on two types of spinach before and after minimal processing. A total of 1,356 spinach samples (baby spinach, n = 574; savoy spinach, n = 782) were collected daily in two processing plants over a period of 14 months. Raw spinach originated from nine farms in the United States and three farms in Canada. Overall, the proportion of samples positive for coliforms increased from 53% before minimal processing to 79% after minimal processing (P < 0.001). Average total coliform counts also increased significantly after processing, especially in baby spinach (mean ± standard deviation, 1.16 ± 0.14 log CFU/g to 2.37 ± 0.08 log CFU/g following processing; P < 0.001). E. coli was isolated from 8.9% of the samples (mean ± standard deviation, 1.81 ± 0.14 log CFU/g), and no difference in prevalence or CFU counts after processing (P < 0.1) was observed. E. coli O157:H7 and Shigella spp. were not isolated from any of the samples. Salmonella and L. monocytogenes were isolated from 0.4 and 0.7% of samples, respectively. Results demonstrate that commercial minimal processing of spinach based on monitored chlorine washing and drying may not decrease microbial load on spinach leaves as expected. Further research is needed to identify the most appropriate measures to control food safety risk under commercial minimal processing of fresh vegetables.

scholarly journals Estimation of Microbial Contamination of Food from Prevalence and Concentration Data: Application to Listeria monocytogenes in Fresh Vegetables

2006 ◽  
Vol 73 (1) ◽  
pp. 250-258 ◽  
Author(s):  
Amélie Crépet ◽  
Isabelle Albert ◽  
Catherine Dervin ◽  
Frédéric Carlin
Keyword(s):  
Listeria Monocytogenes ◽  
Standard Deviation ◽  
Mixture Model ◽  
Microbial Contamination ◽  
Concentration Data ◽  
Minimally Processed ◽  
Prevalence Studies ◽  
Lower Estimation ◽  
Fresh Vegetables ◽  
Sensitivity Rate

ABSTRACT A normal distribution and a mixture model of two normal distributions in a Bayesian approach using prevalence and concentration data were used to establish the distribution of contamination of the food-borne pathogenic bacteria Listeria monocytogenes in unprocessed and minimally processed fresh vegetables. A total of 165 prevalence studies, including 15 studies with concentration data, were taken from the scientific literature and from technical reports and used for statistical analysis. The predicted mean of the normal distribution of the logarithms of viable L. monocytogenes per gram of fresh vegetables was −2.63 log viable L. monocytogenes organisms/g, and its standard deviation was 1.48 log viable L. monocytogenes organisms/g. These values were determined by considering one contaminated sample in prevalence studies in which samples are in fact negative. This deliberate overestimation is necessary to complete calculations. With the mixture model, the predicted mean of the distribution of the logarithm of viable L. monocytogenes per gram of fresh vegetables was −3.38 log viable L. monocytogenes organisms/g and its standard deviation was 1.46 log viable L. monocytogenes organisms/g. The probabilities of fresh unprocessed and minimally processed vegetables being contaminated with concentrations higher than 1, 2, and 3 log viable L. monocytogenes organisms/g were 1.44, 0.63, and 0.17%, respectively. Introducing a sensitivity rate of 80 or 95% in the mixture model had a small effect on the estimation of the contamination. In contrast, introducing a low sensitivity rate (40%) resulted in marked differences, especially for high percentiles. There was a significantly lower estimation of contamination in the papers and reports of 2000 to 2005 than in those of 1988 to 1999 and a lower estimation of contamination of leafy salads than that of sprouts and other vegetables. The interest of the mixture model for the estimation of microbial contamination is discussed.

scholarly journals Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 665
Author(s):  
Marina Ramos ◽  
Cristina Mellinas ◽  
Ignacio Solaberrieta ◽  
María Carmen Garrigós ◽  
Alfonso Jiménez
Keyword(s):  
Fruits And Vegetables ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Food Industries ◽  
Fresh Vegetables ◽  
Multifunctional Additives ◽  
Potential Benefits ◽  
Review Reports ◽  
Minimally Processed Vegetables

The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.

Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya

2012 ◽  
Vol 3 (8) ◽  
pp. 173-176
Author(s):  
Ankita Ankita ◽  
◽  
Singh Rongen ◽  
Nayansi Nayansi
Keyword(s):  
Minimally Processed ◽  
Hurdle Technology

scholarly journals Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

2011 ◽  
Vol 44 (5) ◽  
pp. 1541-1548 ◽  
Author(s):  
Geíza Alves de Azeredo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Pollyana Campos Nunes ◽  
Nelson Justino Gomes Neto ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Minimally Processed ◽  
Combined Application ◽  
Rosmarinus Officinalis L ◽  
Minimally Processed Vegetables

Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits

2020 ◽  
Vol 14 (5) ◽  
pp. 2461-2471
Author(s):  
Jardel Araujo Ribeiro ◽  
Rufino Fernando Flores Cantillano ◽  
Fabiana Roos Nora ◽  
Leonardo Nora
Keyword(s):  
Minimally Processed ◽  
Fuji Apple ◽  
Apple Fruits

scholarly journals COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study

2021 ◽  
Vol 18 (3) ◽  
pp. 1104
Author(s):  
Kelly Cosgrove ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Logistic Regression ◽  
Food Waste ◽  
The United States ◽  
Food Groups ◽  
Related Factors ◽  
Cross Sectional ◽  
Household Level ◽  
Binomial Logistic Regression ◽  
Household Food ◽  
Fresh Vegetables

Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine whether COVID-19-related lifestyle disruptions and food-related behavior changes increased the likelihood of household food waste. A binomial logistic regression was conducted to explore the contribution of different food groups to the likelihood of increased food waste. Perceived food waste, assessed as the estimated percent of food wasted, decreased significantly during the pandemic (z = −7.47, p < 0.001). Food stockpiling was identified as a predictor of increased overall food waste during the pandemic, and wasting fresh vegetables and frozen foods increased the odds of increased food waste. The results indicate the need to provide education and resources related to food stockpiling and the management of specific food groups during periods of disruption to reduce food waste.

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