Incidence of salmonellae and coliforms and survival of Salmonella typhimurium in salads
1997
Koidis, P. | Nakos, D.
In this research the determination of the contaminative levels of Salmonella and coliform bacteria in various prepared salads as Tzatziki (Taratory), Melitzanosalata (aubergine puree salad), Rossiki (Russian salad), Tyrosalata (cheese salad) and Hungareza (Hungarian salad) and the evaluation of Salmonella survival times inoculated in cheese salad and aubergine puree salad were studied. Eighty one samples were examined from seven processing plants at Thessaloniki area a furthermore,110 environmental samples of the various surface were carried out. McConkey broth (MPN method) for the isolation of coliform bacteria and Rappaport-Vassiliadis (RV) Enrichment broth for the Salmonella were used. Coliform bacteria were enumerated 10 ³/g and the percentage of contamination were: Tzatziki 23.5%, aubergine puree salad 25% , Russian salad 47%, Cheese salad 100% an Hungarian salad 28.5%. Fecal coliforms were determinend 10/g and the percentage of contamination were: Tzatziki 11.8%, aubergine puree salad 43.8%, Russian salad 30.2% , cheese salad 85% and Hungarian salad 28.6%. Salmonellae were isolated only from one environmental sample (serotype S.enteritidis). The data of the survival of two different populations (2x 10 ³ and 2 x 10 hoch 5/g) of S.typhimurium in aubergine puree salad and cheese salad stored at 4°C and 10°C were shown that were reduced to non detectable levels with in 3 to 9 days from the inoculation. The average pH was ranged from 4.5 to 4.2 in aubergine puree salad and 4.5 and 4.4 in cheese salad during experimentation. The research was showed that the flow production diagram demands emprovements concerning with the hygienic conditions of processing plants.
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