title: [Microbiological quality and effect of washing and disinfection of pre-cut Chilean vegetables].
abstract: Actually it is possible to find a great offer of pre-cut vegetables in the Chilean market. These products present certain advantages, such as saving time in their preparation at home. The microbiological quality of some of these vegetables, pre-cut celery and pre-cut cabbage was assayed. Two different types of the products were studied. The traditional pre-cut vegetable and another one, which is also pre-cut but it is labeled as "ready-to-eat" (minimally processed). The last one could be consumed without previous washing or disinfecting. The assayed microbiological parameters were: total plate count, Enterobacteriaceae count, total coliforms and fecal coliforms most probable number, investigation of Escherichia coli and absence or presence of Salmonella. The effect of washing and washing and disinfecting on the natural microflora was also carried out. A disinfectant product for home use was obtained from the market. When comparing the obtained results for the two vegetables from both types, a high level of total plate count, Enterobacteriaceae count and total coliforms most probable number was observed. Fecal coliforms were detected only in samples of the traditional type in both vegetables. In each case E. coli was identified. No samples showed presence of Salmonella. Washing and washing and disinfecting effect was low. The maximum reduction of the present microflora of both vegetables was only up to 2 logarithm cycles.
authors.affiliation: Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Santiago de Chile.
authors.forename: Luis
authors.initials: L
authors.lastname: López
authors.forename: José
authors.initials: J
authors.lastname: Romero
authors.forename: Francisco
authors.initials: F
authors.lastname: Duarte
mesh_terms: D000077102:Apium / Q000382:microbiology; D001937:Brassica / Q000382:microbiology; D002677:Chile; D004203:Disinfection; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D014675:Vegetables / Q000382:microbiology*