Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina

Autores
Baraquet, María Lucía; Camiletti, Ornella Francina; Moretti, Cecilia Inés; Rodríguez, Lourdes Emilia; Vázquez, Carolina; Oberto, María Georgina
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.
Fil: Baraquet, María Lucía. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina
Fil: Camiletti, Ornella Francina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Moretti, Cecilia Inés. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Rodríguez, Lourdes Emilia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Vázquez, Carolina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Recursos Naturales. Cátedra de Microbiología Agrícola; Argentina
Fil: Oberto, María Georgina. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Materia
VEGETABLES
ESCHERICHIA COLI
STAPHYLOCOCCUS AUREUS
SALMONELLA
FUNGI
ARGENTINA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/170892
Acceder
id CONICETDig_6b4a9da0371bc49fc7fee59c199694c6
oai_identifier_str oai:ri.conicet.gov.ar:11336/170892
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, ArgentinaBaraquet, María LucíaCamiletti, Ornella FrancinaMoretti, Cecilia InésRodríguez, Lourdes EmiliaVázquez, CarolinaOberto, María GeorginaVEGETABLESESCHERICHIA COLISTAPHYLOCOCCUS AUREUSSALMONELLAFUNGIARGENTINAhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.Fil: Baraquet, María Lucía. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; ArgentinaFil: Camiletti, Ornella Francina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Moretti, Cecilia Inés. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; ArgentinaFil: Rodríguez, Lourdes Emilia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; ArgentinaFil: Vázquez, Carolina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Recursos Naturales. Cátedra de Microbiología Agrícola; ArgentinaFil: Oberto, María Georgina. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; ArgentinaShahid Sadoughi University of Medical Sciences2021-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/170892Baraquet, María Lucía; Camiletti, Ornella Francina; Moretti, Cecilia Inés; Rodríguez, Lourdes Emilia; Vázquez, Carolina; et al.; Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina; Shahid Sadoughi University of Medical Sciences; Journal of Food Quality and Hazards Control; 8; 3; 9-2021; 119-1242345-685X2345-6825CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://publish.kne-publishing.com/index.php/JFQHC/article/view/7198info:eu-repo/semantics/altIdentifier/doi/10.18502/jfqhc.8.3.7198info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:18:02Zoai:ri.conicet.gov.ar:11336/170892instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:18:02.753CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
title Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
spellingShingle Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
Baraquet, María Lucía
VEGETABLES
ESCHERICHIA COLI
STAPHYLOCOCCUS AUREUS
SALMONELLA
FUNGI
ARGENTINA
title_short Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
title_full Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
title_fullStr Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
title_full_unstemmed Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
title_sort Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
dc.creator.none.fl_str_mv Baraquet, María Lucía
Camiletti, Ornella Francina
Moretti, Cecilia Inés
Rodríguez, Lourdes Emilia
Vázquez, Carolina
Oberto, María Georgina
author Baraquet, María Lucía
author_facet Baraquet, María Lucía
Camiletti, Ornella Francina
Moretti, Cecilia Inés
Rodríguez, Lourdes Emilia
Vázquez, Carolina
Oberto, María Georgina
author_role author
author2 Camiletti, Ornella Francina
Moretti, Cecilia Inés
Rodríguez, Lourdes Emilia
Vázquez, Carolina
Oberto, María Georgina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv VEGETABLES
ESCHERICHIA COLI
STAPHYLOCOCCUS AUREUS
SALMONELLA
FUNGI
ARGENTINA
topic VEGETABLES
ESCHERICHIA COLI
STAPHYLOCOCCUS AUREUS
SALMONELLA
FUNGI
ARGENTINA
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.
Fil: Baraquet, María Lucía. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina
Fil: Camiletti, Ornella Francina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Moretti, Cecilia Inés. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Rodríguez, Lourdes Emilia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Vázquez, Carolina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Recursos Naturales. Cátedra de Microbiología Agrícola; Argentina
Fil: Oberto, María Georgina. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
description Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.
publishDate 2021
dc.date.none.fl_str_mv 2021-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/170892
Baraquet, María Lucía; Camiletti, Ornella Francina; Moretti, Cecilia Inés; Rodríguez, Lourdes Emilia; Vázquez, Carolina; et al.; Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina; Shahid Sadoughi University of Medical Sciences; Journal of Food Quality and Hazards Control; 8; 3; 9-2021; 119-124
2345-685X
2345-6825
CONICET Digital
CONICET
url http://hdl.handle.net/11336/170892
identifier_str_mv Baraquet, María Lucía; Camiletti, Ornella Francina; Moretti, Cecilia Inés; Rodríguez, Lourdes Emilia; Vázquez, Carolina; et al.; Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina; Shahid Sadoughi University of Medical Sciences; Journal of Food Quality and Hazards Control; 8; 3; 9-2021; 119-124
2345-685X
2345-6825
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://publish.kne-publishing.com/index.php/JFQHC/article/view/7198
info:eu-repo/semantics/altIdentifier/doi/10.18502/jfqhc.8.3.7198
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Shahid Sadoughi University of Medical Sciences
publisher.none.fl_str_mv Shahid Sadoughi University of Medical Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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