Affordable Access

Publisher Website

Hospital green salads and the effects of washing them

Authors
Journal
Journal of Hospital Infection
0195-6701
Publisher
Elsevier
Publication Date
Volume
17
Issue
2
Identifiers
DOI: 10.1016/0195-6701(91)90176-9
Keywords
  • Hospital Salads
  • Washing
  • Bacterial Contamination
Disciplines
  • Biology
  • Medicine

Abstract

Abstract Each week from April 1989 to February 1990, a plate of green salad prepared in the hospital kitchen was examined microbiologically. Of the 256 plates examined, 51% had total viable counts (TVCs) of ⩾ 10 5 colony forming units (cfu) g −1. Staphylococcus aureus was present in 13 samples and Escherichia coli in one sample. No Listeria monocytogenes, Clostridium perfringens or Salmonella spp. were isolated. The effect of washing mustard and cress, cucumber and the different layers of lettuce leaves was examined. Washing the salad by agitating it under running tap water in a colander for 2 min reduced the total bacterial counts by 10-fold. The inner leaves of a lettuce had TVCs < 10 4cfu g −1, at least 10–100-fold less than the outer leaves. Cucumber after washing had similar TVCs as after peeling. Five of six samples of mustard and cress had TVCs of at least 10 6cfu g −1 before washing. As a consequence, mustard and cress was no longer used in our salads.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Hospital green salads and the effects of washing t...

on Journal of Hospital Infection February 1991

Washing effects of limonene on pesticide residues...

on Journal of the Science of Food... September 2013

SALADS.

on Science Apr 11, 1890
More articles like this..