Abstract
In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.
Highlights
Foodborne diseases (FBDs) are a crucial and growing public health problem worldwide [1], causing significant economic losses and medical costs
The results for all 90 samples indicated they were either satisfactory or acceptable, with differences in the count observed for different shelf life times
Relative to the types of microbial contaminants and the non-compliance of foods, our results show a prevalence of fungi compared to the other investigated microorganisms
Summary
Foodborne diseases (FBDs) are a crucial and growing public health problem worldwide [1], causing significant economic losses and medical costs. Known as food poisoning, these diseases encompass a wide spectrum of illnesses caused by the ingestion of contaminated foods. The contamination can be caused by different germs (bacteria, viruses and parasites) or chemical agents, and can be linked to environmental contamination, including pollution of water, soil and air. Researchers have identified more than 250 FBDs. The Center for Disease Control and Prevention (CDC) estimates that 48 million people get sick from FBDs every year, while 128,000 are hospitalized and 3000 die [2]. According to the latest published data reported by European Union
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