Safety evaluation of fresh- cut vegetables during marketing period

CAO Na; ZHANG Xin- yi; JIANG Li; Aminah; YU Zhi- fang

doi:10.13386/j.issn1002-0306.2016.13.056

CAO Na, ZHANG Xin- yi, JIANG Li, Aminah, YU Zhi- fang. Safety evaluation of fresh- cut vegetables during marketing period[J]. Science and Technology of Food Industry, 2016, (13): 314-318. DOI: 10.13386/j.issn1002-0306.2016.13.056

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Safety evaluation of fresh- cut vegetables during marketing period

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Twenty- one types of fresh- cut vegetables sold at the supermarkets were evaluated for aerobic bacterial count,coliform bacteria,Listeria monocytogenes bacteria,nitrites,sulfites,preservatives and other safety indicators.The results showed that the total number of colonies and the number of bacteria in fresh cut vegetables were significantly higher than the established safety limits.Listeria monocytogenes,benzoic acid and sorbitol were also found in some of the fresh cut vegetables. Therefore,most of the fresh- cut vegetables sold at the supermarkets do not meet the safety requirements for immediate consumption.

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Science and Technology of Food Industry

Safety evaluation of fresh- cut vegetables during marketing period

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