The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables
(MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and
wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum
and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding
to populations of 5.3 and 8.5 log CFU/g.
E. coli
O157:H7 was found to be absent in all samples; however,
other
E. coli strains were detected in 21 samples (18.1%), and
Salmonella spp. were found in one mung
bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were
found in 100% of the samples.
Geotrichum,
Fusarium, and
Penicillium spp. were the most prevalent molds
in mung sprouts while
Cladosporium and
Penicillium spp. were most frequently found in ready-to-eat salad
samples. According to results from the present study, effective control measures should be implemented to
minimize the microbiological contamination of fresh produce sold in Tehran, Iran.
