The Importance of the Microbiological Quality of Ready-to-Eat Salads from a Public Health Perspective

Abstract

The microbiological quality of marketable ready-to-eat (RTE) salads was discussed in terms of Public Health concerns. Since RTE foods are edible without additional treatment, risks of foodborne outbreaks may be high. The initial quality and subsequent handling of these products appear to influence their microbiological safety and shelf life. The authors evaluated the microbiological quality of marketable RTE salads. A total of 100 samples of RTE mixed salads were collected from local supermarkets in Catania (Italy). The RTE packages were immediately transported to the laboratory and analyzed according to the international standard methods (ISO) for aerobic mesophilic count (AMC at 30°C), Escherichia coli, coliforms, Salmonella and Listeria monocytogenes. All the samples (100%) were positive for AMC (median concentrations 106-107 CFU/g), 25.00% were positive for coliforms (median concentrations 104-105 CFU/g) and 10.00% for E. coli (median concentrations <102 CFU/g). No sample was positive for Salmonella and Listeria monocytogenes. Some questions were analyzed in response to possible Public Health concerns with regard to the nature and safety of RTE foods. People could benefit enormously from RTE salads thanks to the increase in minerals and fibers uptake and, in turn, the prevention of some chronic diseases in the general population. Anyway, there is the need to examine the potential negative effects on human health of the consumption of these products.