Aspetti microbiologici di prodotti orticoli di IV gamma

In Italy the market share of fruit and vegetables ready to use is in constant rise. The kind of processing to which they are subjected makes these products particularly sensitive to microbic contamination. With the following work the microbiological quality of minimally processed vegetables (MPF) coming from a Sardinian enterprise has been evaluated. The date achieved show, on the whole, satisfying results for almost all the typologies of products analysed, eccept for products as minced parsley, where a more careful supervision on the cycle of processing has been necessary.