Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Int J Environ Res Public Health. 2022 Jan 29;19(3):1582. doi: 10.3390/ijerph19031582.
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. The high number of microorganisms was due to yeast and molds or . Half of the salads were contaminated with and three salads were contaminated with . LAB were also found, which can be explained mainly by a dairy ingredient. In some salads, spp. and 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.
即食食品无需进一步准备即可食用，方便忙碌的消费者。本研究的目的是评估即食沙拉的微生物质量。使用 TEMPO 和琼脂平板法对 30 种即食沙拉进行细菌、酵母和霉菌的存在检测。研究表明，大多数测试产品的微生物质量存在差异。嗜温菌总数约为 6 log CFU g。微生物数量高是由于酵母和霉菌或。一半的沙拉受到 和三种沙拉受到 的污染。还发现了 LAB，这主要可以解释为含有乳制品成分。在一些沙拉中，检测到 spp. 和 （分别占样本的 26.7%和 33.3%）。根据进行的测试，发现微生物质量不令人满意。本研究的结果表明，存在病原体的问题非常严重。制造商应通过使用广泛理解的生产过程卫生、使用障碍技术（包括改良气氛和冷藏储存）来努力降低微生物污染的可能性。
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