1999
DOI: 10.1046/j.1365-2621.1999.00253.x
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The microbiological safety of minimally processed vegetables

Abstract: Demand for fresh, convenient, minimally processed vegetables has led to an increase in the quantity and variety of products available to the consumer. Modified atmosphere packaging, in combination with refrigeration, is increasingly being employed as a mild preservation technique to ensure quality and storage-life. The fresh nature of these products, together with the mild processing techniques and subsequent storage conditions, have presented indigenous and pathogenic microorganisms with new ecosystems and po… Show more

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Cited by 387 publications
(236 citation statements)
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References 152 publications
(176 reference statements)
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“…This might suggest an effect of atmosphere composition on microbial load in cactus pear stored at 8°C. At 4°C, total bacterial count during the whole storage period (13 days) remained below the legal limit (7 Log CFU g −1 ) reported for fresh-cut product (Francis et al 1999), in air and in both MA treatments, whereas at 8°C, 9 days were enough for samples with all treatments to reach this limit.…”
Section: Microbiological Analysismentioning
confidence: 57%
“…This might suggest an effect of atmosphere composition on microbial load in cactus pear stored at 8°C. At 4°C, total bacterial count during the whole storage period (13 days) remained below the legal limit (7 Log CFU g −1 ) reported for fresh-cut product (Francis et al 1999), in air and in both MA treatments, whereas at 8°C, 9 days were enough for samples with all treatments to reach this limit.…”
Section: Microbiological Analysismentioning
confidence: 57%
“…According to Kang and Lee (1997), total microbial growth increased from 4.6-7.2 log 10 CFU/g during the 6 day storage period for minimally processed green pepper stored at 5 0 C. The legal regulations on minimally processed fresh vegetables establish a maximum total limit for TPC of 7.7 log 10 CFU/g (Francis et al 1999) and the recommended limit for TYM of fresh cut produce is 5 log 10 CFU/g (Nur Aida et al 2007). Since the microbial counts in the present chloride concentrations between 1% -4% are commonly used as pretreatments.…”
Section: Resultsmentioning
confidence: 99%
“…The use of chlorine and other chemicals in wash water has been shown to reduce populations of pathogens on raw vegetables. However, elimination cannot been assured (Beuchat 1998;Francis et al 1999). Reduction in populations of L. monocytogenes on fresh-cut lettuce treated with 200 mg l -1 chlorine was reported to be 1AE3-1AE7 log 10 cfu g -1 (Zhang and Farber 1996).…”
Section: Discussionmentioning
confidence: 99%