Search results for "ready-to-eat"
showing 3 items of 13 documents
Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem
2018
Simultaneous determination of twenty-seven mycotoxins in ready-to-eat food samples using &ldquo
Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae)
2018
The present work was carried out to investigate the safety aspects of minimally processed red chicory (Cichorium intybus L., family Asteraceae) regarding the antibiotic resistance of Pseudomonas Migula, 1894 populations (Bacteria Pseudomonadaceae). The Pseudomonas strains tested for their characteristics were previously isolated from experimental monovarietal salads prepared with two different processes, a classic ready-to-eat (RTE) process and a process with entire leaves, and stored under refrigeration (4 °C) up to 15 days from production. Due to their dominance over the microbial community, Pseudomonas strains were better characterised for their undesirable features that might be exerted…
Knowledge, attitude, and practice of the use of ready-to-eat vegetables among potential consumers of Palermo (Italy).
2007
The knowledge, attitude, and practice toward the use of ready-to-eat vegetables were evaluated in a sample of 701 (388 women and 313 men) potential consumers in Palermo, by answering to an anonymous questionnaire handed out. Food safety perceptions and behaviors were analysed; in general, interviewed consumers who perceived higher risks exhibited safer food behaviors. There weren't considerable differences in the use of these salads between two sexes; 81.4% of respondents uses these products to save a lot of time, particularly the graduates attach importance to saving in time (p = 0.001), and only 34.4% is worrying about high price. Statistical analysis showed a significant correlation betw…