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 increasing availability of bagged prepared salad vegetables reflects consumer demand
for fresh, healthy, convenient, and additive-free foods that are safe and nutritious. During …

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 …

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 …

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

The increased consumption of ready-to-eat salads outside homes as a result of a fast paced
lifestyle, awareness on their nutritional attributes and enhanced processing technology is …

Retail packs of mixed, prepared salad vegetables from two different manufacturers were
stored at 7° C until the end of storage‐life (sell‐by date plus 1 d), when the microbial flora …

Over the last few years, ready-to-eat (RTE) foods have become popular in grocery stores all
over the world. This study was conducted to evaluate the microbiological safety and shelf life …

The aim of this study was to investigate the microbiological quality of six types of fresh
produce obtained from three retail stores located on the Eastern Shore of Maryland, USA. A …

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 …