Qualità microbiologica del processo di produzione di vegetali di i gamma

CORONEO, VALENTINA;DESSÌ S;CARRARO V;BRANDAS V;SANNA, CLARA;SANNA, ADRIANA

2014-01-01

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Abstract

In the present work has been featured in over a year, the microbiological quality of the production plants of the first range through the study of health and hygiene requirements of certain types of leafy vegetables (lettuce), machined surfaces, and irrigation water. We proceeded to search for Enterobacteriaceae, E. coli, yeast and molds, Salmonella spp., Listeria monocytogenes, total mesophilic counts. With regard to irrigation waters investigations have focused on the research of E. coli, enterococci, sulphite reducing Clostridia, Pseudomonas aeruginosa, total bacterial count at 22 ° C and 36 ° C. The average values in lettuces at different stages of processing with regard to the CMT were equal to 9×106 cfu / g, Enterobacteriaceae 7×104 cfu / g, Yeasts 9×102 cfu / g, Molds 1.6 ×104 cfu / g. All samples were negative for Salmonella spp and Listeria monocytogenes and E. coli. These values when compared with those of Regulation 1441 regarding herbal products are ready-to-eat (RTE) meet the criteria of acceptability. Particular attention should be directed towards hygiene of surfaces such as alveolar containers and the quality of the water used for irrigation.