Microbiological evaluation of vegetable salads in school canteens

Carneiro, Mariana; Amorim, Manuela; Ferreira, Stephanie; Mota, Sandra; Moreira, Anabela; Augusto, António

http://hdl.handle.net/10400.22/26135

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
COM_Manuela Amorim.pdf		358.9 KB	Adobe PDF	Download

Send Feedback

Authors

Amorim, Manuela

Abstract(s)

Currently bacteria are the main responsible for infections and food poisoning, being a huge public health problem worldwide. Vegetables are potential vehicles of these microorganisms and their consumption, especially raw, increases contamination risk. It has been reported an increase in diseases associated with microbiological contamination by vegetables consumption. Vegetable cultivation and growth process makes them vulnerable to contamination sources that may act at any stage from planting to consumption. Salmonella, Escherichiacoli , Staphylococcus and Listeria are the microorganisms most commonly isolated from vegetables responsible for food borne diseases.

Keywords

Food poisoning Contamination risk Salmonella Escherichiacoli Staphylococcus Listeria

URI

http://hdl.handle.net/10400.22/26135

Citation

Carneiro, M., Amorim, M., Ferreira, S., Mota, S., Moreira, A., & Augusto, A. (2014). Microbiological evaluation of vegetable salads in school canteens. ICEH14 /3rd International Congress of Environmental Health: Proceedings Book, 1, 473–474.