Food Control Laboratory, Sharjah Municipality, Sharjah, United Arab Emirates.
J Food Prot. 2010 Jul;73(7):1328-31. doi: 10.4315/0362-028x-73.7.1328.
Over the last few years, ready-to-eat (RTE) foods have become popular in grocery stores all over the world. This study was conducted to evaluate the microbiological safety and shelf life of some RTE salads sold in supermarkets in Sharjah Emirate, United Arab Emirates. Samples of four RTE salads, tabbouleh, hummus, Greek salad, and coleslaw, were obtained from supermarkets and examined for aerobic bacteria, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes. The results indicated significant differences (P < or = 0.05) for the aerobic bacteria count among the RTE salad types. In tabbouleh, hummus, Greek salad, and coleslaw, E. coli counts of 0.9, 0.50, 0.27, and 0.25 log most probable number (MPN)/g and total aerobic bacterial plate counts of 3.57, 2.71, 2.76, and 2.52 log CFU/g, respectively, were found after preparation (day 0). At day 0, all RTE salads tested except tabbouleh contained an acceptable count of total bacteria, but the aerobic bacteria count for all the RTE salads increased rapidly during storage from day 2 to day 6, regardless of the storage temperature (5, 25, and 40 degrees C). Twenty percent of all samples contained E. coli, although the numbers were as low as 1 log MPN/g. No S. aureus, L. monocytogenes, or Salmonella serotypes were detected in any of the RTE salads tested in this study.
在过去的几年中，即食（RTE）食品在世界各地的杂货店变得越来越受欢迎。本研究旨在评估在阿拉伯联合酋长国沙迦酋长国的超市中销售的一些 RTE 沙拉的微生物安全性和保质期。从超市获得了四种 RTE 沙拉（塔布勒、鹰嘴豆泥、希腊沙拉和凉拌卷心菜）的样品，并对其进行了需氧细菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌和单核细胞增生李斯特菌的检测。结果表明，RTE 沙拉类型之间的需氧细菌计数存在显著差异（P < 或 = 0.05）。在塔布勒、鹰嘴豆泥、希腊沙拉和凉拌卷心菜中，制备后（第 0 天）的大肠杆菌计数分别为 0.9、0.50、0.27 和 0.25 对数最可能数（MPN）/g，总需氧细菌平板计数分别为 3.57、2.71、2.76 和 2.52 对数 CFU/g。在第 0 天，除了塔布勒之外，所有测试的 RTE 沙拉均含有可接受数量的总细菌，但无论储存温度（5、25 和 40 摄氏度）如何，所有 RTE 沙拉的需氧细菌计数在储存的第 2 天到第 6 天之间迅速增加。尽管所有样品中大肠杆菌的数量低至 1 对数 MPN/g，但仍有 20%的样品含有大肠杆菌。在本研究测试的所有 RTE 沙拉中均未检测到金黄色葡萄球菌、单核细胞增生李斯特菌或沙门氏菌血清型。
