Microbiological Quality of Minimally Processed, Ready-to-Eat, Vegetables in Loja, Ecuador

Minimally processed, ready-to-eat (RTE) vegetables, are consumed raw so have to comply with microbiological requirements to ensure safety and avoid possible foodborne illnesses. The objective of this study was to evaluate the microbiological quality of RTE vegetables: lettuce, spinach, carrot, cabbage with carrot, parsley, parsley curd and coriander that are sold in supermarkets in the city of Loja, Ecuador. A total of 128 samples from 3 production batch were analyzed for total aerobic count, total coliform and E. coli . The aerobic count obtained averaged 6,6 log 10 CFU/g and ranged from 4,57 to 7,82 log 10 CFU/g. The coliform counts a ranged from 0,48 to > 5,04 log 10 MPN/g and in 11 samples >5,04 log 10 /g was observed. Generic E. coli was detected in 13 samples at levels less than 6.2 MPN/g. In our study, 50% and 98% of the samples exceeded the reference limits for aerobic and coliform counts, respectively. The results of this study indicate that RTE vegetables have, in some cases, the same microbial load as packaged vegetables that are produced without a disinfection process, and maybe potential vehicles for pathogen transmissions.