Food Safety Aspects in Conditioned Salads

Abstract

In recent years, the sale of IV range salads has increased significantly, due in large part to the change inhabits in users, given the interest that arises for this type of packaged products. The main objective of this study has been to know the level of food risk of salads close to their end of shelf life. In achieving this purpose, we focus on the one hand, on the analysis of certain parameters of relevance: stability parameters (pH and aqueous content), sensory analysis, microbiological criteria of food safety and hygiene (Salmonella spp., Listeria monocytogenes, Coliforms and Escherichia Coli), and also Pseudomonas aeruginosa, a microorganism of interest for its altering character and opportunistic pathogen. As for the deterioration of salads at the sensory level, it seems to be logically linked to microbiological results, which are generally optimal, except for the levels of Coliforms and Pseudomonas auroginosa. Likewise, it was reviewed whether the label of salads correctly complies with the provisions of the European labelling regulations in terms of mandatory information and relevant mentions. On the other hand, a statistical study was carried out based on a survey focused on young university consumers, aimed at how they receive information on IV range products focusing on questions of consumption, food safety, choice and satisfaction; finding strongly significant statistical relationships between consumption and satisfaction questions.