Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

• Main Authors: Chau, Man Ling, Aung, Kyaw Thu, Hapuarachchi, Hapuarachchige Chanditha, Lee, Pei Sze Valarie, Lim, Pei Ying, Kang, Joanne Su Lin, Ng, Youming, Yap, Hooi Ming, Yuk, Hyun-Gyun, Gutiérrez, Ramona Alikiiteaga, Ng, Lee Ching
• Other Authors: School of Biological Sciences
• Format: Article
• Language: English
• Published: 2018
• Subjects: Salads; DRNTU::Science::Biological sciences; Microbial Safety and Quality
• Online Access: https://hdl.handle.net/10356/88376; http://hdl.handle.net/10220/45742
• Institution: Nanyang Technological University

Background: As the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so a...