Figure 4. Results of hygiene indicator tests of the salads collected from the investigated industry and the retailers on the day of collection (RTES), and at the end of the shelf life (RTES ESL). Results obtained using microbiological limits of Table 1. ACC, Aerobic Colony Count; y. + m., yeasts and moulds

From

Microbiological Quality of Ready-to-eat Salads from Processing Plant to the Consumers

Carmela Calonico, Vania Delfino, Giovanna Pesavento, Maria Mundo, Antonella Lo Nostro

Journal of Food and Nutrition Research. 2019, 7(6), 427-434 doi:10.12691/jfnr-7-6-3