Survey of temperature and consumption patterns of fresh-cut leafy green salads: risk factors for listeriosis.

摘要: Increasing demand for fresh-cut or ready-to-eat fruits and vegetables, developed to meet the consumer need quick convenient products, has prompted extensive research into their microbiological quality, safety, processing, packaging. The microbial ecology of Listeria monocytogenes is recognized as a major safety concern produce. A survey was performed collect information on consumption patterns leafy green salads temperature domestic refrigerators. Salad low-moderate: 24.3% respondents never purchased salads; those who reported buying these 7.41% did so more than twice week, 17.28% once 29.63% month, 45.68% occasionally. Saving time convenience were advantages most widely by consumers. total 9.9% not always respect "use-by" date salads, negative practice that could contribute risk listeriosis. Temperatures in refrigerators compatible with growth L. salads. Variations average followed normal distribution, N(6.62, 2.56), while variability variance described gamma G(2.00, 1.00). As expected, when day-temperature profile plotted over 24-h period, changes corresponding transition between day night observed. Knowledge hygiene practices essential, first assessing listeriosis (risk assessment) second taking measures manage management).