In a research paper published in the journal Trends in Food Science & Technology , the authors have highlighted the critical points in packaged salad production processes that might be associated with the origin of microbial contamination. They have also discussed the solutions available to ensure adequate microbiological quality control and health and safety. Study: From farm to fork: Fungal and bacterial contaminants and their diagnostics in the production steps of ready-to-eat salads .
Image Credit: monticello / Shutterstock Ready-to-eat green leafy vegetables or ready-to-eat salads represent a very fast-growing market. These products are marketed already washed in sealed bags and are meant to be consumed raw, without cooking. The ready-to-eat nature of these products highlights the need for stringent and comprehensive microbiological quality control to ensure health and safety.
Various methods and conditions associated with vegetable cultivation, washing, bagging, storage, transport, and distribution are the major determinants of product quality. Ready-to-eat salads may contain various pathogens, including bacteria, yeast, and filamentous fungi, which can reduce the shelf-life of products and impose human health risks. Dangerous pathogens (parasites and viruses) associated with foodborne disease outbreaks or contaminations have also been identified in these food products.
Staff training and hygiene are mandatory factors for food safety in ready-to-eat food production syst.
