Fresh-cut ready-to-eat vegetables are high in water and nutrients offering rich growth environment for the microbes. As vegetables and fruits are often eaten as raw, good microbiological quality is essential. Max Rubner Institute (MRI) has studied over 600 fresh vegetable products in Germany. They found out that unprocessed vegetables, such as cucumbers, carrots, and mushrooms have good microbiological quality, while processed fresh-cut vegetables and sprouts are microbiologically problematic1. In the study, the general microbial quality of the products was investigated, and the focus was on harmful bacteria, such as Listeria, Salmonella, and Escherichia coli.
Regular self-monitoring is essential in vegetable production plants to obtain good quality products. Hygicult surface hygiene tests can help manufacturers to easily identify critical points and optimize cleaning frequency2.
- Max Rubner-Institut (MRI) Study
- Lehto M, Kuisma R, Määttä J, Kylmäläinen, H-R, Mäki M. Hygienic level and surface contamination in fresh-cut vegetable production plants. Food control 2011; 22: 469-475