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Barrion Barrion

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ASA Hurtada W A and MGYee Institute of Human Nutrition and Food College of Human Ecology UPLB MICROBIOLOGICAL QUALITY OF RETAILED GREEN SALADS IN LOS BA ñOS ID: 583346

salads green approximately temperature green salads temperature approximately vegetables laguna food los stored cup intake table serving ready eat

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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 populationdrawbacks 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 - FNRIReasons

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 potassiumSlide5

Green Salad

Stored in chilled temperature of 5-8 Celcius for 2-4 days packed in plastic containers and paper box lined with plasticSlide6

Composition

Sample

1

2

3

4

5

6

7

Moisture

73.27

d

82.92

c

87.83

b

74.26

d92.77a85.29cb88.71bAsh3.11a1.72dc2.33bc1.5d0.46e3.52ba0.59eCrudefat3.20ba1.98c2.50b2.97ba0.03d3.64a1.85cCrude 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

, LagunaSlide7

Food Safety

TestSample

 

 

1

2

3

4

5

6

7

Aerobic Plate Count (CFU/g)

3.4 x 10

6

2.7 x 10

4

5.1 x 10

63.8 x 1075.6 x 1076.6 x 1074.0 x 104Coliform (MPN/g)> 110011001100>1100>1100>11001100E.coli (MPN/g)6.1037.27.230Table 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 0C sold in stores in Los Banos, LagunaSlide8

Food Safety

Type of FilthSample

1

2

3

4

5

6

7

Insect

0

0

4

4

3

1

0

Fiber0010102Table 4. Filth content of fresh green ready- to- eat salads stored at temperature range of 5.5-80C sold in stores in Los Banos, LagunaSlide9

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 samplesThe microbial load of sample green salads were unsatisfactoryVerify the sources and extent of contaminationSlide11

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