Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models

CUGGINO, SOFIA GRISELDA; POSSAS, ARÍCIA; POSADA-IZQUIERDO, GUIOMAR DENISSE; THEUMER, MARTIN GUSTAVO; PÉREZ-RODRÍGUEZ, FERNANDO

Foods

Multidisciplinary Digital Publishing Institute (MDPI)

Lugar: Basel; Año: 2023 vol. 12

survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster analysis of the data obtained was performed to identify homogeneous groups among the participating industries. The data collected were used as inputs of two predictive microbiology models to estimate Salmonella concentrations after chlorine washing, during storage and distribution of final products, and to rank the different practices according to the final estimated Salmonella levels. Six different clusters were identified by evaluating the parameters, methods, and controls applied in each processing step, evidencing a great variability among industries. The disinfectant agent applied by all participating industries was sodium hypochlorite, though concentrations and application times differed among industries from 50 to 200 ppm for 30 to 110 s