Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Microbiological Analyses
2.2.1. Isolation and Identification of Salmonella spp. and Listeria spp.
2.2.2. Molecular Confirmation of Salmonella enterica and Listeria monocytogenes
2.3. Carbon Dioxide Production
2.4. Polyphenol Content and Antioxidant Activity of Ready-to-Eat Salads
2.5. Damage Index
2.6. Statistical Analysis
3. Results
3.1. Effects of Season
3.1.1. Microbiological Analysis
Salad Producer
Type of Salad
3.1.2. Total Phenols Content, Antioxidants, CO2, H2O2 and Lipid Peroxidation
Salad Producer
Type of Salad
3.2. Effects of Shelf Life
3.2.1. Microbiological Analysis
Salad Producer
Type of Salad
3.2.2. Total Phenolic Content, Antioxidants, CO2, H2O2 and Lipid Peroxidation
Salad Producer
Type of Salad
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Producer/Packager | |||||
---|---|---|---|---|---|
A | B | C | D | E | |
TVC | 0.081 | 0.322 | 0.470 | 0.662 | 0.080 |
Enterobacteriaceae | 0.750 | 0.706 | 0.858 | 0.492 | 0.608 |
Coliforms | 0.105 | 0.280 | 0.080 | 0.527 | 0.829 |
E. coli | 0.022 | ni | 0.001 | 0.485 | ni |
Staphylococcus spp. | 0.399 | 0.937 | 0.114 | 0.285 | ni |
B. cereus | 0.717 | ni | 0.047 | ni | ni |
Lactic acid bacteria | 0.000 | 0.079 | 0.000 | 0.225 | 0.010 |
Pseudomonas spp. | 0.100 | 0.002 | 0.568 | 0.107 | 0.817 |
Yeasts and molds | 0.002 | 0.033 | 0.171 | 0.147 | 0.236 |
Phenols | 0.786 | 0.327 | 0.040 | 0.853 | 0.479 |
DPPH | 0.000 | 0.001 | 0.000 | 0.017 | 0.000 |
FRAP | 0.010 | 0.277 | 0.093 | 0.324 | 0.015 |
ABTS | 0.662 | 0.734 | 0.020 | 0.880 | 0.837 |
CO2 | 0.365 | 0.837 | 0.690 | 0.992 | 0.605 |
H2O2 | 0.708 | 0.877 | 0.297 | 0.838 | 0.284 |
MDA | 0.001 | 0.871 | 0.436 | 0.139 | 0.930 |
Type of Salad | |||||||
---|---|---|---|---|---|---|---|
Lettuce | Lettuce + Cabbage | Lettuce + Endive/Radicchio | Lettuce + Rocket | Lettuce + Chives | Rocket | Other | |
TVC | 0.131 | 0.244 | 0.373 | 0.949 | 0.827 | 0.343 | 0.511 |
Enterobacteriaceae | 0.605 | 0.941 | 0.599 | 0.221 | 0.391 | 0.692 | 0.480 |
Coliforms | 0.705 | 0.681 | 0.430 | 0.480 | 0.210 | 0.344 | 0.147 |
E. coli | 0.044 | 0.168 | 0.336 | 0.408 | 0.178 | 0.082 | 0.432 |
Staphylococcus spp. | 0.465 | 0.483 | 0.016 | 0.012 | 0.028 | 0.032 | 0.589 |
B. cereus | ni | ni | ni | 0.645 | ni | 0.081 | 0.530 |
Lactic acid bacteria | 0.029 | 0.001 | 0.000 | 0.004 | 0.011 | 0.037 | 0.001 |
Pseudomonas spp. | 0.291 | 0.035 | 0.656 | 0.003 | 0.793 | 0.201 | 0.078 |
Yeasts and molds | 0.254 | 0.092 | 0.000 | 0.000 | 0.887 | 0.089 | 0.046 |
Phenols | 0.279 | 0.026 | 0.662 | 0.760 | 0.005 | 0.389 | 0.376 |
DPPH | 0.000 | 0.000 | 0.000 | 0.000 | 0.000 | 0.000 | 0.001 |
FRAP | 0.002 | 0.510 | 0.085 | 0.060 | 0.777 | 0.004 | 0.396 |
ABTS | 0.230 | 0.177 | 0.353 | 0.589 | 0.021 | 0.184 | 0.320 |
CO2 | 0.771 | 0.989 | 0.464 | 0.745 | 0.179 | 0.955 | 0.897 |
H2O2 | 0.531 | 0.470 | 0.228 | 0.933 | 0.939 | 0.171 | 0.647 |
MDA | 0.002 | 0.531 | 0.315 | 0.948 | 0.155 | 0.607 | 0.003 |
Producer/Packager | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
A | B | C | D | E | ||||||
Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | |
TVC | 0.003 | 0.036 | ni | 0.119 | 0.691 | 0.303 | 0.058 | 0.837 | 0.953 | 0.777 |
Enterobacteriaceae | 0.025 | 0.194 | ni | 0.391 | 0.418 | 0.702 | 0.397 | 0.892 | 0.522 | 0.153 |
Coliforms | 0.061 | 0.432 | ni | 0.464 | 0.203 | 0.519 | 0.182 | 0.984 | 0.219 | 0.127 |
E. coli | ni | 0.667 | ni | ni | ni | 0.506 | 0.391 | 0.500 | ni | ni |
Staphylococcus spp. | 0.167 | 0.014 | ni | 0.500 | 0.443 | 0.732 | 0.927 | 0.500 | ni | ni |
B. cereus | 0.329 | 0.339 | ni | ni | ni | 0.162 | ni | ni | ni | ni |
Lactic acid bacteria | 0.007 | 0.574 | ni | 0.313 | 0.999 | 0.359 | 0.394 | 0.086 | 0.813 | 0.956 |
Pseudomonas spp. | 0.692 | 0.237 | ni | 0.833 | 0.077 | 0.204 | 0.576 | 0.181 | 0.121 | 0.632 |
Yeasts and molds | 0.682 | 0.093 | ni | 0.045 | 0.451 | 0.490 | 0.068 | 0.864 | 0.496 | 0.300 |
Phenols | 0.062 | 0.665 | ni | 0.055 | 0.868 | 0.752 | 0.687 | 0.585 | 0.123 | 0.759 |
DPPH | 0.446 | 0.444 | ni | 0.310 | 0.459 | 0.619 | 0.462 | 0.486 | 0.105 | 0.798 |
FRAP | 0.203 | 0.312 | ni | 0.607 | 0.654 | 0.750 | 0.283 | 0.571 | 0.358 | 0.516 |
ABTS | 0.091 | 0.952 | ni | 0.059 | 0.904 | 0.975 | 0.726 | 0.420 | 0.328 | 0.691 |
CO2 | 0.000 | 0.000 | ni | 0.226 | 0.016 | 0.000 | 0.117 | 0.525 | 0.018 | 0.048 |
H2O2 | 0.000 | 0.000 | ni | 0.407 | 0.000 | 0.000 | 0.011 | 0.09 | 0.044 | 0.155 |
MDA | 0.000 | 0.001 | ni | 0.366 | 0.000 | 0.000 | 0.047 | 0.224 | 0.009 | 0.204 |
Type of Salad | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Lettuce | Lettuce + Cabbage | Lettuce + Endive/Radicchio | Lettuce + Rocket | Lettuce + Chives | Rocket | Other | ||||||||
Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | Winter | Summer | |
TVC | 0.386 | 0.898 | 0.361 | 0.263 | 0.029 | 0.027 | ni | 0.012 | 0.294 | 0.384 | 0.036 | 0.810 | 0.019 | 0.943 |
Enterobacteriaceae | 0.244 | 0.313 | 0.516 | 0.366 | 0.011 | 0.024 | ni | 0.206 | 0.286 | 0.389 | 0.482 | 0.999 | 0.121 | 0.871 |
Coliforms | 0.039 | 0.145 | 0.686 | 0.364 | 0.001 | 0.276 | ni | 0.261 | 0.130 | 0.453 | 0.500 | 0.602 | 0.146 | 0.189 |
E. coli | ni | 0.181 | ni | 0.178 | ni | 0.356 | ni | 0.437 | ni | 0.423 | ni | 0.648 | 0.343 | 0.391 |
Staphylococcus spp. | 0.647 | 0.213 | 0.423 | 0.698 | 0.356 | 0.065 | ni | 0.667 | ni | 0.186 | 0.363 | 0.632 | 0.686 | 0.391 |
B. cereus | ni | ni | ni | ni | ni | ni | ni | 0.391 | ni | ni | ni | 0.348 | 0.343 | 0.391 |
Lactic acid bacteria | 0.197 | 0.784 | 0.307 | 0.551 | 0.105 | 0.206 | ni | 0.025 | 0.051 | 0.469 | 0.223 | 0.985 | 0.060 | 0.391 |
Pseudomonas spp. | 0.880 | 0.397 | 0.423 | 0.778 | 0.298 | 0.135 | ni | 0.040 | 0.551 | 0.089 | 0.856 | 0.220 | 0.633 | 0.547 |
Yeasts and molds | 0.188 | 0.159 | 0.406 | 0.180 | 0.329 | 0.309 | ni | 0.001 | 0.855 | 0.705 | 0.306 | 0.167 | 0.685 | 0.952 |
Phenols | 0.982 | 0.496 | 0.487 | 0.884 | 0.168 | 0.988 | ni | 0.796 | 0.164 | 0.010 | 0.768 | 0.342 | 0.174 | 0.207 |
DPPH | 0.797 | 0.419 | 0.161 | 0.512 | 0.234 | 0.583 | ni | 0.466 | 0.071 | 0.241 | 0.978 | 0.925 | 0.759 | 0.243 |
FRAP | 0.821 | 0.355 | 0.013 | 0.843 | 0.384 | 0.696 | ni | 0.256 | 0.227 | 0.149 | 0.497 | 0.044 | 0.271 | 0.223 |
ABTS | 0.883 | 0.725 | 0.059 | 0.563 | 0.293 | 0.660 | ni | 0.387 | 0.092 | 0.101 | 0.085 | 0.534 | 0.059 | 0.371 |
CO2 | 0.000 | 0.014 | 0.192 | 0.098 | 0.017 | 0.016 | ni | 0.016 | 0.173 | 0.035 | 0.004 | 0.085 | 0.001 | 0.050 |
H2O2 | 0.000 | 0.002 | 0.005 | 0.016 | 0.000 | 0.040 | ni | 0.128 | 0.193 | 0.014 | 0.035 | 0.003 | 0.000 | 0.020 |
MDA | 0.000 | 0.000 | 0.029 | 0.001 | 0.000 | 0.023 | ni | 0.069 | 0.314 | 0.105 | 0.004 | 0.006 | 0.000 | 0.034 |
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Xylia, P.; Botsaris, G.; Skandamis, P.; Tzortzakis, N. Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes. Foods 2021, 10, 941. https://doi.org/10.3390/foods10050941
Xylia P, Botsaris G, Skandamis P, Tzortzakis N. Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes. Foods. 2021; 10(5):941. https://doi.org/10.3390/foods10050941
Chicago/Turabian StyleXylia, Panayiota, George Botsaris, Panagiotis Skandamis, and Nikolaos Tzortzakis. 2021. "Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes" Foods 10, no. 5: 941. https://doi.org/10.3390/foods10050941