Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots

Shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200 ppm), peroxyacetic acid (PA; 40 ppm) or acidified sodium chlorite (ASC; 100, 200, 500 ppm) under simulated commercial processing conditions. After washed, the carrots were spin dried, packaged and stored at 5 °C for up to 10 days. Bacterial enumeration was significantly (P ⩽ 0.05) reduced by 1, 1.5 and 2.5 log CFU/g after washing with ASC 100, 250 and 500 ppm, respectively. All sanitizers reduced pathogen load below that of tap water wash and unwashed controls. During storage at 5 °C the bacterial load of all treatments increased gradually, but to different extent in different treatments. ASC inhibited bacterial growth more effectively than the other sanitizers and also maintained the lowest pathogen counts (<1 log CFU/g) during storage. Organic matter in the process water significantly (P ⩽ 0.05) reduced the antibacterial efficacy of Cl, but not that of PA or ASC. Therefore, ASC shows the potential to be used as a commercial sanitizer for washing shredded carrots.     

Reduction of coliforms in rice treated with sanitizers and disinfectants

The efficacy of commercial sanitizers and disinfectants to minimize the contamination of total mesophilic bacteria and coliforms in rice was investigated. Water treated rice showed 0.7 log CFU/g reduction of both total mesophilic bacteria and coliforms. Reduction in sanitizer-treated rice was even greater. Coliforms in rice treated with the sanitizers 24,000 ppm hydrogen peroxide, 250 ppm chlorine, 180 ppm quaternary ammonium compound (QAC), 350,000 ppm ethanol, and 2000 ppm calcium oxide were eliminated. The sensory properties of 250 ppm chlorine treated cooked rice did not differ significantly from the same properties of water treated cooked rice.     

Emerging sanitizers and Clean Room packaging for improving the microbial quality of fresh-cut ‘Galia’ melon

This study evaluated how traditional or new sanitizers, alone, or in combination with the use of a Clean Room (CR), affected the respiration rate, microbial, nutritional and sensorial quality of fresh-cut ‘Galia’ melon. Melon pieces were packed in polypropylene trays under passive modified atmosphere (7.4 kPa O₂ + 7.4 kPa CO₂) and stored up to 10 days at 5 °C. The following treatments were performed: 150 mg/l chlorine (control) for 1 min; 80 mg/l peracetic acid (PAA) for 1 min; ozonated water (0.4 mg/l) for 3 and 5 min. The combinations of: ozonated water and PAA; 150 mg/l chlorine and packaging in CR; ozonated water for 3 min and package in CR; ozonated water for 3 min + PAA and packaging in CR were also studied. Throughout the shelf-life psychrotrophic, mesophilic, Enterobactericeae, lactic acid bacteria, moulds and yeast growth were determined. The use of PAA provided the lowest microbial load, but this sanitizer decreased the total vitamin C and the antioxidant activity. Nevertheless, the combination of PAA with 0.4 mg/l of ozonated water (3 min) could be a good substitute of use of chlorine. This treatment was effective in reducing the microbial counts, maintaining the antioxidant compounds and respiration rate and maintained the sensorial quality of the product during the 10 days at 5 °C. Treated product packaged in a CR did not show increased treatment effect, probably due to air quality in the laboratory. The use of CR just for the packaging of the melon pieces did not offer any additional advantage. However, the utilization of CR in an industrial environment during all processing steps (from washing to packaging) should be investigated for potential benefits.     

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

The efficacy of newly developed low concentration electrolyzed water (LcEW) was investigated to inactivate the pathogens on spinach leaves as a convenient and safe alternative sanitizer and it was compared to other sanitizers. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes and dip treated with deionized water (DIW), LcEW, strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl) for 3 min at room temperature (23 ± 2 °C). For all pathogens, the similar pattern of microbial reduction on spinach was apparent with LcEW and SAEW washing. In the present study, it was found that LcEW inactivated, at maximum, 1.64–2.80 log cfu/g and DIW resulted in lowest reduction, 0.31–0.95 log cfu/g of background or pathogenic microflora present on spinach leaves compared to the unwashed control. The findings of this study indicate that LcEW and SAEW did not differ significantly (P > 0.05) in reducing background or pathogenic microflora on spinach and LcEW may be a promising sanitizer for washing vegetables without environmental pollution instead of using electrolyzed oxidizing (EO) water or SAEW.     

Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce

This study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20 °C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p > 0.05). No significant differences were found between two different media, and two different lettuce types (p > 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce.     

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage

A chlorine sanitizer that gives high disinfection efficacy with minimal available chlorine has a potential to be an environmentally-friendly method for disinfection of vegetables. In the present study, disinfection efficacy of slightly acidic electrolyzed water (SlAEW: pH 6.1, 20 mg/L available chlorine) produced by electrolysis for fresh cut cabbage was compared to that of sodium hypochlorite solution (NaOCl solution: pH 9.6, about 150 mg/L available chlorine). SlAEW reduced about by 1.5 log CFU/g for total aerobic bacteria and 1.3 log CFU/g for moulds and yeasts, compared to fresh cut cabbage before dipping. Statistical analysis of the results showed that the disinfectant efficacy of SlAEW was equivalent to or higher than that of NaOCl solution. Results also indicated that SlAEW under shaded and sealed conditions could keep its available chlorine during storage.     

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite (NaOCl) solution. RTE vegetables and sprouts were dip-inoculated with Escherichia coli (E. coli) and Salmonella spp. and dip-treated with SAEW, NaOCl solution for 5 min. SAEW treatment significantly (p < 0.05) reduced the total aerobic mesophilic bacteria from Chinese celery, lettuce and daikon sprouts by 2.7, 2.5 and 2.45 log₁₀CFU/g, respectively relative to un-treated. Pathogens were significantly (p < 0.05) reduced from Chinese celery, lettuce and daikon sprouts by 2.7, 2.8 and 2.8 log₁₀CFU/g (E. coli) and 2.87, 2.91 and 2.91 log₁₀CFU/g (Salmonella spp.), respectively following a SAEW treatment. SAEW and NaOCl solution showed no significant sanitization difference (p > 0.05). Results demonstrate that SAEW at low chlorine concentration and a near neutral pH is a potential non-thermal food sanitizer that could represent an alternative to NaOCl solution and would reduce the amount of free chlorine used in fresh-cut vegetables industry, since the same microbial reduction as NaOCl solution is obtained.     

The effect of the association of sanitizers and surfactant in the microbiota of the Cantaloupe (Cucumis melo L.) melon surface

This work aimed to evaluate the efficiency of 200, 500 and 1000 mg l⁻¹ of free available chlorine (FAC) and 60 mg l⁻¹ of peracetic acid (APA) associated or not with Tween 80 in reducing the mesophilic aerobes, coliforms group and fecal coliforms on cantaloupe melon surface. Also, the action of the organic chloramine in removing the Salmonella enteritidis when attached on the melon surface. All treatments reduced significantly (p<0.05) the microbiota analyzed when compared with a water washing, used as control. The treatment with 1000 mg l⁻¹ of organic chloramine with surfactant reduced the mesophilic aerobes (p<0.05) by 4-log cycles, more than the control. Also this chlorine solution was the most efficient in removing S. enteritidis after attachment of the microorganisms to the fruit surface, between 1 and 24 h.     

Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus,in comparison with that of other food sanitizers

The sanitization potency of slightly acidic electrolyzed water (SAEW) on pure cultures of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was evaluated. The potency was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution. SAEW (ca. pH 5.8 and 21 mg/l available chlorine concentration; ACC) resulted into >5 log₁₀CFU/ml reduction of E. coli and S. aureus after 90 s of exposure. The relative bacterial reduction potency at each exposure time was in the order StAEW > NaOCl > SAEW and increased with exposure time, with relative effect being 90 s > 60 s > 30 s. The results indicate that SAEW with low ACC and near neutral pH can potentially sanitize E. coli and S. aureus within a short period of exposure presenting a potential replacement to NaOCl solution commonly used in the food industry.     

Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots

This work aimed to develop an edible antimicrobial coating based on a starch–chitosan matrix to evaluate its effect on minimally processed carrot by means of microbiological analyses. Coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) and coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) + chitosan in 0.5% and 1.5% concentrations were prepared. Samples of minimally processed carrot slices were immersed into these coatings. All the samples were placed in expanded polystyrene trays, wrapped in polyvinylchloride film and stored at 10 °C/15 days. During storage, all the samples had counting <100 CFU/g for Staphylococcus aureus and <3 MPN/g for Escherichia coli. Starch + 0.5% chitosan coating controlled the growth of mesophilic aerobes, yeasts and molds and psychrotrophs during the first five days of storage, ultimately presenting reductions of only 0.64, 0.11 and 0.16 log cycles, respectively, compared to the control. Starch + 1.5% chitosan coated samples showed reductions in mesophilic aerobes, mold and yeast and psychrotrophic counting of 1.34, 2.50 and 1.30 log cycles, respectively, compared to the control. The presence of 1.5% chitosan in the coatings inhibited the growth of total coliforms and lactic acid bacteria throughout the storage period. The use of edible antimicrobial yam starch and chitosan coating is a viable alternative for controlling microbiological growth in minimally processed carrot.     

Effect of organic acids,hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach

Minimally processed baby spinach contaminated with Escherichia coli O157:H7 has been associated with multiple outbreaks of foodborne illnesses recently. Chlorinated water is widely used to wash vegetables commercially, but this washing procedure has limited efficacy and can lead to the formation of carcinogenic substances. This study was conducted to determine the effects of organic acids and hydrogen peroxide alone and in binary combinations with or without mild heat (40 and 50 °C) on the inactivation of Escherichia coli O157:H7 on baby spinach. Baby spinach leaves were dip-inoculated with E. coli O157:H7 to a level of 6 log CFU/g and stored at 4 °C for 24 h before treatment. Individual washing solutions (1% and 2% lactic acid [LA], citric acid [CA], malic acid [MA], tartaric acid [TA], acetic acid [AA], hydrogen peroxide [H₂O₂] as well as binary combinations of LA, CA, MA and H₂O₂ at final concentrations of 1% were used to decontaminate spinach leaves at 22, 40 or 50 °C for 2–5 min to test their efficacy in reducing E. coli O157:H7. Chlorinated water (200 ppm free chlorine) decreased the population of E. coli O157:H7 on baby spinach by only 1.2–1.6 log CFU/g, which was not significantly different from DI water washing. Washing with 1% LA at 40 °C for 5 min was the most effective treatment achieving a 2.7 log reduction of E. coli O157:H7 which is significantly higher than chlorine washing. Washing with LA + CA or LA + HP at 40 °C for 5 min was equally effective against E. coli O157:H7, resulting in a 2.7 log reduction of E. coli O157:H7. The application of mild heat significantly enhanced the efficacy of washing solutions on the inactivation of E. coli O157:H7. There was, however, no significant difference between treatments at 40 °C for 5 min and 50 °C for 2 min. The results suggested that the use of organic acids in combination with mild heat can be a potential intervention to control E. coli O157:H7 on spinach.     

Antimicrobial effect of acidified sodium chlorite,sodium chlorite,sodium hypochlorite,and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Fresh-cut cilantro is particularly susceptible to microbial growth and, therefore, use of an effective sanitizer on this product is of great importance. The objective of this study was to evaluate the efficacy of different sanitizing treatments on reducing Escherichia coli O157:H7 populations, aerobic mesophilic bacterial, yeast and mould counts on fresh-cut cilantro. Cut cilantro was treated with sodium hypochlorite (SH) at 0.2 g L^?1 free chlorine and acidified sodium chlorite (ASC) at 0.1, 0.25, 0.5 and 1 g L^?1, along with the components of ASC, i.e., citric acid (CA) at 6 g L^?1 and sodium chlorite (SC) at 1 g L^?1. In the present study, it was found that SH inactivated, at maximum, 1–1.3 log cfu g^?1 of background or pathogenic microflora present on cut cilantro. However, reductions of more than 3 log cfu g^?1 were observed after washing with 1 g L^?1 of ASC. Moreover, when lower concentrations of ASC were used (0.25 and 0.5 g L^?1), microbial populations were reduced by about 2 log cfu g^?1. SC was as effective as ASC at 1 g L^?1 in reducing aerobic mesophilic bacteria and E. coli O157:H7 populations, although it was not as effective as ASC in reducing yeast and mould populations.     

Effects of organic load,sanitizer pH and initial chlorine concentration of chlorine-based sanitizers on chlorine demand of fresh produce wash waters

Chlorine-based sanitizers are widely used in fresh produce industry. However, maintaining sufficient free chlorine residual in wash solution in the presence of organic matter is a challenge. The purpose of this study was to evaluate the effects of organic load, sanitizer pH and initial chlorine concentration on chlorine demand of fresh produce wash water. A full factorial design was used to study the chlorine demand of romaine lettuce wash water with different organic load when reacting with NaOCl solution at different pH (2.5, 4.0, 6.0, 8.0 and 9.5) and initial chlorine concentration (50, 75 and 100 mg L⁻¹ free chlorine residual). The results showed that the chlorine demand of lettuce wash water significantly increased (P ≤ 0.05) with increasing organic load. The significant effect (P ≤ 0.05) of initial chlorine concentration on chlorine demand was only detected at high organic load. Increasing the pH of NaOCl from 2.5 to 9.5 led to decrease in the chlorine demand except slight increase from 6.0 to 8.0. Equations for predicting chlorine demand of various fresh produce wash waters at different organic load for different sanitizer pH and initial chlorine concentration were developed, and verified using four types of produce (romaine lettuce, iceberg lettuce, strawberry and grape) and two types of chlorine-based sanitizers (NaOCl and electrolyzed water). Our study demonstrated that organic load, sanitizer pH and initial chlorine concentration all affected the chlorine demand of produce wash water, and chlorine demand prediction equations developed can be used for different types of fresh produce and chlorine-based sanitizers.     

Inactivation of Listeria monocytogenes inoculated on disposable plastic tray,aluminum foil,and paper cup by atmospheric pressure plasma

The objective of this study was to investigate the effect of atmospheric pressure plasma (APP) on Listeria monocytogenes inoculated onto disposable food containers including disposable plastic trays, aluminum foil, and paper cups. The parameters considered in APP processing were input power (75, 100, 125, and 150 W) and exposure time (60, 90, and 120 s). The bacterial reduction in the disposable plastic trays, aluminum foil, and paper cups was associated with increased input power and exposure time of APP. The D₁₀ values were calculated as 49.3, 47.7, 36.2, and 17.9 s in disposable plastic trays, 133, 111, 76.9, and 31.6 s in aluminum foil and 526, 65.8, 51.8, and 41.7 s in paper cups at 75, 100, 125, and 150 W of input power, respectively. There were no viable cells detected after 90 and 120 s of APP treatment at 150 W in disposable plastic trays. However, only three decimal reductions of viable cells were achieved in aluminum foil and paper cups at 150 W for 120 s. These results demonstrate that APP treatment is effective for inactivation of L. monocytogenes and applicable for disposable food containers. However, the type of material is crucial and appropriate treatment conditions should be considered for achieving satisfactory inactivation level.     

Changes in resistance of Salmonella Typhimurium biofilms formed under various conditions to industrial sanitizers

The aim of this study was to understand how different factors including biofilm age, attachment surface (stainless steel and acrylic) and various growth conditions such as different pH (pH 6 and 7) and temperature (28, 37 and 42 °C) affected the resistance of Salmonella Typhimurium biofilm against industrial sanitizers. The sanitizers tested were quaternary ammonium compounds (QAC, 200 ppm), mixed peroxyacetic acid/organic acids (PAO, 0.1%) and sodium hypochlorite (chlorine, 50 ppm). It was observed that, for biofilms formed at pH 7–37 °C, chlorine was the most effective sanitizer, followed by QAC and PAO. For all conditions tested, attachment surfaces didn't cause any significant difference in biofilm resistance against sanitizers. Increasing biofilm age led to an increase in resistance to sanitizers, although such effect was growth condition- and sanitizer-dependent. The resistance of biofilm formed on stainless steel at pH 6–37 °C increased with increasing biofilm ages. The effect of temperature and pH on biofilm resistance was dependent on biofilm ages. For 168-h biofilm formed at pH 6, the resistance to all three sanitizers was highest for 37 °C, followed by 28 and 42 °C; while biofilm formed at 37 °C for 168 h, pH 6 condition increased biofilm resistance to QAC and PAO, but not chlorine, compared with pH 7. These results indicate that the resistance of biofilms against sanitizers was dependent on biofilm age, temperature, and pH.     

Effect of washing and disinfecting containers on the microbiological quality of fresh milk sold in Bamako (Mali)

The present study aimed to improve the microbiological quality of the milk, from the cow’s udder to the selling point by container washing and disinfecting. The total counts (TC), Enterobacteriaceae counts (EBC) were used as quality indicators.The results showed a significant decrease of milk flora at the selling point, from 1.6 × 10⁷ ± 1.3 × 10⁷ (control) to 4.8 × 10⁵ ± 0,8 × 10⁷ (intervention) colony forming units per ml (cfu ml⁻¹) for TC and 1.2 × 10⁶ ± 1.1 × 10⁶ (control) to 0.9 × 10⁴ ± 1.1 × 10⁴ (intervention) cfu ml⁻¹ for EBC. The study suggests that in milk production area, besides udder infection and water quality, hygiene behaviour with respect to hand washing, container’s cleaning and disinfection are the key areas that remain of relevance to milk hygiene intervention.     

Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli o157:H7

The effect of operating conditions (current density, recirculation flow rate and electrode doping level) on the efficacy of boron-doped diamond (BDD) electrodes to inactivate microorganisms and decrease chemical oxygen demand (COD) was studied in lettuce process wash water with a COD of 725 mg/L and inoculated with a 5-strain cocktail of Escherichia coli O157:H7. Changes in pathogen population, COD, pH, temperature, redox potential, and free and total chlorine were monitored in process wash water during treatments. Considering the specific characteristics of the washing step included in the fresh-cut processing, the disinfection of process wash water should be of fast action. A biphasic with a shoulder model was used to estimate shoulder length (Sl), log-linear inactivation rates (k_max1, k_max2), lowest population (N_f) and highest log reduction (HLR). Current density clearly influenced Sl, and k_max2; recirculation flow rate influenced Sl, k_max1, k_max2 and COD depletion; and doping level influenced N_f. No relationship was observed between inactivation parameters and chlorine concentration. Conditions including high current density (180 mA/cm²), high flow rate (750 l/h) and high doping level (8 000 μmol/mol) seems to provide a disinfection efficiency suitable to decrease the chance of bacterial cross contamination in the fresh-cut industries while saving on water consumption and decreasing the amount of wastewater effluents.     

Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium,and Listeria monocytogenes on broccoli sprouts

The combined effect of aqueous chlorine dioxide (ClO₂) and fumaric acid as a chemical treatment to inactivate pre-existing microorganisms was evaluated using broccoli sprouts. Broccoli sprouts were treated with distilled water, 50 ppm ClO₂, 0.5% fumaric acid, and a combination of 0.5% fumaric acid and 50 ppm ClO₂. Treatment with 50 ppm ClO₂ and 0.5% fumaric acid reduced the initial populations of total aerobic bacteria, yeasts and molds, and coliforms in broccoli sprouts by 2.70, 2.46, and 1.71 log CFU/g, respectively. In addition, the combined treatment of 50 ppm ClO₂ and 0.5% fumaric acid reduced the initial populations of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes inoculated on broccoli sprouts by 2.39, 2.74, and 2.65 log CFU/g, respectively, compared to the control. These results suggest that the combination of aqueous ClO₂ and fumaric acid can be useful as a hurdle for extending the shelf life of broccoli sprouts during storage.     

Evaluation of chlorine,benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables

The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 °C and 22 °C) were determined. No pathogens were found in natural microflora of fresh vegetables.     

Microbiological evaluation of fresh-cut organic vegetables produced in Zambia

This study was undertaken to assess the microbiological quality of fresh-cut organic vegetables produced in Zambia. Fresh-cut organic mixed vegetables and green beans produced in Zambia were analysed for aerobic plate counts, coliforms, Enterobacteriaceae, Escherichia coli, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and yeast and mould counts. The study included 160 samples for most of the parameters. The vegetables were grown on farms meant primarily for the export market. The vegetables were treated/washed with 150 μg ml⁻¹ chlorine solution at the processing plant prior to sampling. The aerobic plate count ranged between 3 log₁₀ and 9.7 log₁₀ CFU/g, with the highest count recorded for green beans. The largest grouping (26.1%) of vegetable samples fell between 3 and 4 log₁₀ CFU/g. Coliform counts were between 1.0 log₁₀ and 7.7 log₁₀ CFU/g. The highest incidence level was 31.4% for total coliform counts between 3 log₁₀ and 4 log₁₀ CFU/g. E. coli was only detected on mixed vegetables in the range of 0.6 log₁₀ to 3 log₁₀ CFU/g, while Enterobacteriaceae counts ranged between 1.6 log₁₀ and 9.8 log₁₀ CFU/g with the highest counts being found on green beans. The highest incidence level was of 25.8% for counts within the same range as the aerobic plate counts. Yeast and mould counts showed the highest incidence level between 5 log₁₀ and 6 log₁₀ CFU/g with an overall range between 1.5 log₁₀ and 5.6 log₁₀ CFU/g. L. monocytogenes, Salmonella spp. and S. aureus were detected in 20%, 23.1% and 83.9% of samples, respectively . C. perfringens and B. cereus were not detected in any of the samples analysed.