prikaz prve stranice dokumenta Microbiological and parasitological quality of different fresh-cut salads
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Scientific paper - Original scientific paper
Microbiological and parasitological quality of different fresh-cut salads
In: Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa. / Babić, Jurislav; Šubarić, Drago; Jašić, Midhat (Ed.). Osijek; Tuzla: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tehnološki fakultet Univerziteta u Tuzli, 2022. pp. 117-124. urn:nbn:hr:109:962220
Pavlović, Hrvoje; Jelić, Petra; Novosel, Fides; Ižaković, Maja; Marček, Tihana

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Pavlović, H., Jelić, P., Novosel, F., Ižaković, M. & Marček, T. (2022). Microbiological and parasitological quality of different fresh-cut salads. In J. Babić, (Ed.), D. Šubarić, (Ed.), M. Jašić, (Ed.), Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa (pp. 117-124). Osijek: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tuzla: Tehnološki fakultet Univerziteta u Tuzli. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:962220

Pavlović, Hrvoje, et al. "Microbiological and parasitological quality of different fresh-cut salads." Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa, edited by Jurislav Babić, edited by Drago Šubarić, edited by Midhat Jašić, Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku, Tehnološki fakultet Univerziteta u Tuzli, 2022, pp. 117-124. https://urn.nsk.hr/urn:nbn:hr:109:962220

Pavlović, Hrvoje, Petra Jelić, Fides Novosel, Maja Ižaković and Tihana Marček. "Microbiological and parasitological quality of different fresh-cut salads." In Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa, 117-124. Osijek: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tuzla: Tehnološki fakultet Univerziteta u Tuzli, 2022. Accessed 2024 April 12. https://urn.nsk.hr/urn:nbn:hr:109:962220

Pavlović, H., et al. (2022) 'Microbiological and parasitological quality of different fresh-cut salads', in Babić, J. (ed.), Šubarić, D. (ed.), Jašić, M. (ed.), Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa, Osijek, Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tehnološki fakultet Univerziteta u Tuzli, Tuzla, pp. 117-124. Available at: https://urn.nsk.hr/urn:nbn:hr:109:962220 (Accessed 12 April 2024)

Pavlović H, Jelić P, Novosel F, Ižaković M, Marček T. Microbiological and parasitological quality of different fresh-cut salads. In: J. Babić, ed., D. Šubarić, ed., M. Jašić, ed. Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa. Osijek: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tuzla: Tehnološki fakultet Univerziteta u Tuzli; 2022. Pp. 117-124. [cited 2024 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:962220

H. Pavlović, P. Jelić, F. Novosel, M. Ižaković and T. Marček, "Microbiological and parasitological quality of different fresh-cut salads", Hranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa, J. Babić, D. Šubarić and M. Jašić, Eds. Osijek: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku; Tuzla: Tehnološki fakultet Univerziteta u Tuzli, 2022. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:962220 [Accessed: 12 April 2024]

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Metadata
Title (english)Microbiological and parasitological quality of different fresh-cut salads
AuthorHrvoje Pavlović
AuthorPetra Jelić
AuthorFides Novosel
AuthorMaja Ižaković
AuthorTihana Marček
EditorJurislav Babić
EditorDrago Šubarić
EditorMidhat Jašić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract (english)
Fresh-cut salads are “ready-to eat” food products intended for immediate consumption after minimal processing including washing, (cutting) and packaging. Although raw salads washing procedure reduces microbial load up to 90%, working surfaces contamination spreads through chopped salad while injured cell juices provide a favourable substrate for microbial growth. If present, higher loads or pathogenic microorganisms and parasites pose a serious health threat for consumers since these products are eaten fresh, without thermal treatment. The aim of this work was to examine the microbiological and parasitical quality of ready-to-eat salads from retail locations. In total 80 samples were collected from retail locations during February, May, June and July 2020. The presence of microorganisms in analysed samples was determined by standard microbiological methods while the presence of parasites was tested using sedimentation, differential staining and microscopy. Yeasts, moulds and Enterobacteriaceae as well as Staphylococcus aureus were detected in higher counts in expired salads, making them unsafe for consumption. Salmonella, coliforms, sulphite-reducing bacteria and parasites or their life forms (cysts/oocysts) were not detected. The presence of fungi Alternaria spp., possible mycotoxin producers, was higher in whole leaf salads, compared to chopped salads. Fresh-cut salads are perishable minimally processed products and it's microbiological and parasitical contamination should be closely monitored.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleHranom do zdravlja : zbornik radova s 13. međunarodnog znanstveno-stručnog skupa
Numberingpp. 117-124
ISBN978-953-7005-83-2
e-ISSN2232-9536
URN:NBNurn:nbn:hr:109:962220
Publication2022
ConferenceTitle: 13. međunarodni znanstveno-stručni skup HRANOM DO ZDRAVLJA
Title: 13 th International Scientific and Professional Conference WITH FOOD TO HEALTH
Acronym: Hranom do zdravlja
Location: Osijek, Croatia
Organizer: Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku et al.
Start date: 2021-09-16
End date: 2021-09-17
Assembly type: Poster
Document URLhttp://www.ptfos.unios.hr/Hranom_Do_Zdravlja/wp-content/uploads/2022/04/Proceedings_HDZ_2021.pdf
Type of resourceText
PublisherPrehrambeno-tehnološki fakultet Sveučilišta u Osijeku
PublisherTehnološki fakultet Univerziteta u Tuzli
Publishing placeOsijek
Publishing placeTuzla
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-05-20 09:20:05