Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits

Food Australia

Volumn 51, Issue 9, 1999, Pages 414-420

  Heard, Gillian ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040626030     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (48)

1. Ahvenainen, R. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology 7:179-187.
2. Ancn. 1996. Toss the salad. Choice, August: 6-11.
3. Bennick, MHJ, Vorstman, W, Smid, EJ & Gorris, LGM. 1998. The influence of oxygen and carbon dioxide on the growth of prevalent Enterobacteriaceae and Pseudomonas species isolated from fresh and modified atmosphere stored vegetables. Food Microbiology 5: 459-69.
4. Beuchat, LR. 1996. Pathogenic organisms associated with fresh produce. J. Food Protection 59:204-216.
5. Beuchat, LR & Brackett, RE. 1990. Inhibitory effects of raw carrots on Listeria monocytogenes. Appl. Environ. Microbiology 56:1734-42.
6. Birzele, B, Orth, R, Kramer, J & Becker, B. 1997. Einfluss psychrotropher Hefen auf den Verdub von Feinkostsalaten. Fleischwirtschaft 77:331-333.
7. Bolin, HR, Stafford, AE, King Jr, AD & Huxsoll, CC. 1977. Factors affecting the storage stability of shredded lettuce. J. Food Science 42:1319-1321.
8. Boonestroo, MH, Kusters, BJM, de Wit, JC and Rombouts, FM. 1992. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads. Int. J. Food Micro. 15:365-376.
9. Brackett, RE. 1989. Changes in the microflora of packaged fresh broccoli. J. Food Quality 12:169-181.
10. Brackett, RE. 1992. Shelf stability and safety of fresh produce as influenced by sanitation and disinfection. J. Food Protection 55:808-814.
11. Brackett, RE. 1994. Microbiological spoilage and pathogens in minimally processed fresh fruits and vegetables. In Riley, RC (ed). Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall: 269-312.
12. Brackett, RE. 1997. Fruits, vegetables and grains. In Doyle, MP, Beuchat, LR & Montville, TJ (eds). Amer. Soc. Microbiol Press, Washington DC:117-126.
13. Brocklehurst, TF & Lund, BM. 1994. Microbiological changes in mayonnaise-based salads during storage. Food Microbiology 1:5-12.
14. Brocklehurst, TF, White, CA & Dennis, C. 1983. The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw. J. Appl. Bacteriology 55:57-63.
15. Brocklehurst, TF, Zaman-Wong, CM & Lund, BM. 1987. A note on the microbiology of retail packs of prepared salad vegetables. J Appl. Bacteriology 63:409-415.
16. Carlin, F, Nguyen-the, C, Chambroy, Y & Reich, M. 1990. Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh 'ready to use' grated carrots. Int. J. Food Sci. & Technology 25:110-119.
17. Christiansen, LN & King, NS. 1971. The microbial content of some salads and sandwiches at retail outlets. J. Milk Food Technology 34:289-293.
18. Denis, C & Picoche, B. 1986. Microbiologie des légumes frais prédécoupés. Ind. Alimen. et Agricoles 103: 547-553.
19. Dennis, C & Buhagiar, RWM. 1980. Yeast spoilage of fresh and processed fruits and vegetables. In Skinner, FA, Passmore, SM & Davenport, RR (eds). Biology and Activities of Yeasts. Society for Applied Bacteriology Symp. Series No.9, Academic Press, London.
20. Fain, AF. 1996. A review of the microbiological safety of fresh salads. Dairy Food & Env. San. 16:146-149.
21. Fleet, GH. 1992. Spoilage yeasts. Crit. Reviews in Biotech. 12:1-44.
22. Fowler, JL & Clark Jr, WS. 1975. Microbiology of delicatessen salads. J. Milk Food Technol. 38:146-149.
23. Garg, N, Churey, JJ & Splittstoesser, DF. 1990. Effect of processing conditions on the microflora of fresh-cut vegetables. J. Food Protection 53:701-703.
24. Geiges, O, Stahlin, B & Baumann, B. 1990. Mikrobiologische Beurteilung von Schnittsalat und Sprossgemuse. Mitt. Gebiete Lebensm. Hyg. 81:684-721.
25. Gras, M-H, Druet-Michaud, C & Cerf, O. 1994. La flore bactérienne des feuilles de salade fraîche. Sciences des Aliments 14:173-188.
26. Guerzoni, ME, Gianoti, A, Corbo, MR & Sinogaglia, M. 1996. Shelf-life modelling for fresh vegetables. Post. Biol. & Technology 9:195-207.
27. Hildebrandt, Von G, Beneke, B, Erol, I & Müller, A. 1989. Hygienischer Status von Rohkostsalaten verschiedener Angebotsformen. Archiv, für Lebensmittelhygiene 40: 65-68.
28. Huis in't Veld, JHJ. 1996. Microbial and biochemical spoilage of foods - an overview. Int. J. of Food Microbiology 33: 1-18.
29. Hunter, PR, Hornby, H, Campbell, CK & Browne, KF. 1994. Isolation of food spoilage yeasts from salads purchased from delicatessens. British Food Journal 96:23-25.
30. Hurst, WC & Schuller, GA. 1992. Fresh produce processing -an industry perspective. J. Food Protection 55:824-7.
31. Kakiomenou, K, Tassou, C & Nychas, G. 1996. Microbiological, physiochemical and organoleptic changes of shredded carrots stored under modified storage. Int. J. Food Sci. Technol. 31: 359-366.
32. King Jr, AD & Bolin, HR. 1989. Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technology 43:132-135.
33. King Jr, AD, Magnuson, JA, Torok, T & Goodman, N. 1991. Microbial flora and storage quality of partially processed lettuce. J. Food Sci. 56:459-461.
34. King Jr, AD, Michener, HD, Bayne, HG & Mihako, K. 1976. Microbial studies on shelf life of cabbage and coleslaw. Appl. Environ. Microbiology. 31:404-7.
35. Leistner, L. 1995. Principles and applications of hurdle technology. In Gould, GW (ed). New Methods in Food Preservation. Blackie Academic Professional:1-21.
36. Lund, BM. 1992. Ecosystems in vegetable foods. J. Appl. Bact. Symposium Supplement 73:115S-126S.
37. Magnuson, JA, King Jr, AD & Torok, T. 1990. Microflora of partially processed lettuce. Applied Environmental Microbiology 56:3851-3854.
38. Manvell, PM & Ackland, MR. 1986. Rapid detection of microbial growth in vegetable salads at chill and abuse temperatures. Food Microbiology 3:59-65.
39. Marchetti, R, Casadei, MA and Guerzoni, ME. 1992. Microbial population dynamics in ready-to-eat vegetable salads. Ital. J. Food Sci. 2:97-108.
40. Marth, EH. 1998. Extended shelf life refrigerated foods: Microbiological quality and safety. Food. Technology. 52:57-62.
41. National Food Authority. 1994. Code of Practice, Self-serve takeaway salad bars.
42. Nguyen-the, C & Carlin, F. 1994. The microbiology of minimally processed fresh fruit and vegetables. Critical Reviews in Food Science and Nutrition 34:371-401.
43. Nguyen-the, C & Prunier, JP. 1989. Involvement of pseudomonads in deterioration of 'ready-to-use' salads. Int. J. Fd Sci. & Technology. 24:47-58.
44. Sanguansri, P. 1997. Cutting techniques for minimally processed vegetables. Food Aust. 49:135-138.
45. Sapers, GM & Simmons, GF. 1998. Hydrogen peroxide disinfection of minimally processed fruits and vegetables. Fd Technol. 53:48-52.
46. Thompson, AK. 1996. Postharvest technology of fruit and vegetables. Blackwell Scientific. London.
47. Vescovo, M, Orsi, C, Scolari, G &. Torriano, S. 1995. Inhibitory effect of selected lactic acid bacteria on microflora associated with ready-to-use vegetables. Lett. in Appl. Microbiology 21:121-5.
48. Vescovo, M, Torriano, S, Orsi, C, Macchiarolo, F & Scolari, G. 1996. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to use vegetables. J. Appl. Bacteriology 81:113-19.