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Microbiological analysis of ready-to-eat salads and the progress of high-capacity sequencing.

Ready-to-eat salads and their safe serving

18. 12. 2024 | 128 visits

The European Green Deal is also affecting our tables. In general, green foods are considered healthier and more environmentally friendly than animal products. Preferring a vegetarian diet is good for our health, the environment and it is "trendy". But are packaged vegetables really that healthy? In a recent review, scientists from the Institute of Molecular Biology SAS focused on possible pathogens, as well as saprophytic microorganisms that can affect ready-to-eat salads.

"Their quality depends on the conditions and methods of cultivation, washing, packaging, storage, transport and distribution, and other operations that may promote or favour the growth of microorganisms. Some microorganisms can cause premature spoilage of the product, while others are dangerous for humans," explains Domenico Pangallo, head of the research team from the Institute of Molecular Biology SAS.

According to SAS microbiologists, the complete exclusion of microbiological risk in ready-to-eat salads is statistically unrealistic because contamination can occur throughout the production process. However, the ready-to-eat salad market can benefit from new sustainable technologies supporting risk management decisions before salads reach consumers.

"For this purpose, our laboratory develops diagnostic high-capacity sequencing protocols aimed at detecting potential microbiota (bacteria and fungi) capable of affecting ready-to-eat salads, as well as our health," adds the scientist.

 

Contact person and source: DomenicoPangallo, Institute of Molecular Biology SAS, 0903 311 652