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Silva,Silvia R. Pavan da; Verdin,Sylvia E. Frizzo; Pereira,Dariane C.; Schatkoski,Aline M.; Rott,Marilise B.; Corção,Gertrudes. |
Minimally processed vegetables go through various steps during their preparation, with many modifications to their natural structure. However, they must maintain the same quality as the fresh produce. The aim of the present study was to quantify mesophilic and psychrotrophic microorganisms and total and faecal coliforms, and to assess the presence of Escherichia coli, parasites, and dirt material in ready-to-eat minimally processed vegetables. Fifty-six samples of minimally processed vegetables were analysed for the presence of mesophilic and psychrotrophic microorganisms by the plate-count method. Monthly means ranged from 4.7x10(5) to 1.6x10(8) CFU/g and from 7.9x10(6) to 2.7x10(8) CFU/g, respectively for mesophilic and psychrotrophic microorganisms.... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimally processed vegetables; Microbiologic quality; Parasitological analysis. |
Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400003 |
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