Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and
cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables …

A total of 196 samples were collected from equipment for trimming, washing, slicing,
soaking, dehydrating, blending, and packaging and from the floor and air of operation rooms …

The microbial quality of five types of fresh produce obtained at the retail level was
determined by standard quantitative techniques. These techniques included aerobic plate …

This study monitored and compared the contamination levels of total aerobic bacteria,
coliforms, Escherichia coli, and L. monocytogenes of either lettuce, sesame leaf, or …

The occurrence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E. coli
O157: H7 in 63 vegetable salads served at 31 food service facilities (four supermarkets, 14 …

Abstract During September and October 2001, a microbiological study of open, ready-to-eat,
prepared salad vegetables from catering or retail premises was undertaken to determine …

The purpose of this study was to evaluate microbiological contamination of fresh vegetables
in Korea. Twenty types of vegetables were tested for total aerobic bacteria, coliforms …

120 samples of ready-to-eat salad product were purchased at department stores, marts and
family restaurants in metro area. Coliform bacteria and food borne pathogenic bacteria were …

This study was carried out to examine microbiological contamination of ready-to-eat foods
(kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by …

Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from
three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and …