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The Journal of Health, Population and Nutrition
ISSN: 1606-0997
EISSN: 1606-0997
Vol. 32, No. 3, 2014, pp. 391-399
Bioline Code: hn14043
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Health, Population and Nutrition, Vol. 32, No. 3, 2014, pp. 391-399

 en Microbial Evaluation of Fresh, Minimally-processed Vegetables and Bagged Sprouts from Chain Supermarkets
Jeddi, Maryam Zare; Yunesian, Masud; Gorji, Mohamad Es’haghi; Noori, Negin; Pourmand, Mohammad Reza & Khaniki, Gholam Reza Jahed


The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli check for this species in other resources O157:H7 was found to be absent in all samples; however, other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.

Foodborne pathogen; Fungal contamination; Microbial safety; Mold; Sprouts; Iran

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