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
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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