Barrion

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2016-07-03 20K 20 0 0

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, A.S.A, . Hurtada. , W. A and . M.G.Yee. . Institute of Human Nutrition and Food . . College of Human Ecology, UPLB. MICROBIOLOGICAL QUALITY OF RETAILED GREEN SALADS IN LOS . BA. ñOS. , . ID: 389286 Download Presentation

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Slide1

Barrion, A.S.A, Hurtada, W. A and M.G.Yee Institute of Human Nutrition and Food College of Human Ecology, UPLB

MICROBIOLOGICAL QUALITY OF RETAILED GREEN SALADS IN LOS

BA

ñOS

,

LAGUNa

, PHILIPPINES

 

Slide2

Green Salads

address

the health and wellness need of the

population

drawbacks of minimally processing

Slide3

Fruit & Vegetable Intake

Intake of approximately 400 grams per day or 146 kg/year of fruits and vegetables – WHOIntake of Filipinos – 147 grams per day - FNRI

Reasons

cited for

low

consumption

seasonal

vegetable

production

frequent rainfall and

typhoons

decline

in the yield and quality of production of

vegetables

culture

in which, vegetables are seen as simple accompaniment of protein dish and seldom served as a dish itself

p

erception that

vegetables are only for the poor

Slide4

Health Benefits

One serving of green salads

one

cup of lettuce, half cup of

carrots,

quarter cup of

cucumber and tomatoes plus seasonings

approximately

7 percent and 10 percent of men and women’s daily fiber intake,

respectively

Lettuce, generally are good sources of vitamins A, B6, C and K, of folic acid, niacin, riboflavin, iron and potassium

Slide5

Green Salad

Stored in chilled temperature of 5-8 Celcius for 2-4 days packed in plastic containers and paper box lined with plastic

Slide6

CompositionSample1234567Moisture73.27d82.92c87.83b74.26d92.77a85.29cb88.71bAsh3.11a1.72dc2.33bc1.5d0.46e3.52ba0.59eCrudefat3.20ba1.98c2.50b2.97ba0.03d3.64a1.85cCrude protein5.29b2.71d3.19c11.79a0.95f1.49e5.06bCrude fiber0.87dc0.78de1.06ba0.64e0.75de1.13a0.95bcCarbohydrate14.26a9.89b3.09d8.84b5.04dc5.93c3.38dEnergy107.00a68.22b47.62c102.25a24.23d62.44b50.41c

Means with the same letter within a row are not significantly differentThese results were relatively similar to the USA Nutrition fact reports of green salads served in restaurants such as Sbarro (approximately 78 calories/100 g serving) and McDonalds (approximately 61 calories/100 g serving).

Table 1. Proximate composition (%) and energy content (kcal) of fresh green ready- to-

eat

salads stored at

temperature

range of 5.5-8

0

C sold in stores in Los

Banos

, Laguna

Slide7

Food Safety

TestSample  1234567Aerobic Plate Count (CFU/g)3.4 x 1062.7 x 1045.1 x 1063.8 x 1075.6 x 1076.6 x 1074.0 x 104Coliform (MPN/g)> 110011001100>1100>1100>11001100E.coli (MPN/g)6.1037.27.230

Table 3. Aerobic colony counts, coliform and E. coli bacterial contents of fresh green ready-

to-

eat

salads stored

at

temperature range of 5.5-8

0

C sold in stores in Los

Banos

, Laguna

Slide8

Food Safety

Type of FilthSample1234567Insect0044310Fiber0010102

Table 4. Filth content of fresh green ready- to- eat salads stored at temperature range of

5.5-8

0

C

sold in stores in

Los

Banos

, Laguna

Slide9

Control Measures

Use of clean water

Provision of sanitary facilities

Hygienic practices among food workers

Proper temperature control and hygienic packing and transport procedures and facilities.

Slide10

Conclusion

High variability in the proximate composition of samples

The microbial load of sample green salads were unsatisfactory

Verify the sources and extent of contamination

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