ArticleFoods (Basel, Switzerland)2021
Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Monitoring the Bioprotective Potential ofPathogens (Basel, Switzerland) · 2024Article
- Implication of Sodium Hypochlorite as a Sanitizer in Ready-to-Eat Salad Processing and Advantages of the Use of Alternative Rapid Bacterial Detection Methods.Foods (Basel, Switzerland) · 2023Article
- Effects of NaCl and CaClPlants (Basel, Switzerland) · 2023Article
- Assessment of the Microbiological Quality of Ready-to-Eat Salads-Are There Any Reasons for Concern about Public Health?International journal of environmental research and public health · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as
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