Food Safety and Regulatory Measures

Biography

Biography: Aimee Sheree A. Barrion

Abstract

Introduction:
Eating greens such as that of minimally processed and ready to eat green salads became a trend to address the health and wellness need of the population. Although highly in demand, reduced shelf-life and rapid deterioration of products were the observed major drawbacks of minimally processing. The mere process of peeling, cutting, slicing intensifies its vulnerability to many forms of contamination and nutrient loss. The proximate composition and microbiological quality of minimally processed packed fresh green salads sold in seven different retail stores in Barangay Batong Malake, Los Banos, Laguna were assessed to provide research based information on its nutritional composition and food safety quality.
Methods: Proximate composition, microbiological quality and presence of filth in the sampled salads were analyzed using AOAC, BAM and floatation methods, respectively.
Results: The % chemical composition of the samples in ranges consist of carbohydrates (3.07- 14.26), protein (0.95-11.79), fat (0.03-3.64), fiber (0.64-1.13) and moisture (73.27-92.77). Microbial analysis showed a mean total plate counts of 2.4 x 107and a broad range of 2.7 x 104 – 6.6 x 107 CFU/g. Most probable numbers (MPN) of >11,000/g coliforms were found in four (4) samples and Escherichia coli bacteria were detected in five (5) samples but no E.coli count exceeded 9.2 MPN/g. Insect fragments and fiber were both detected in two (2) samples. Based on the specifications by the Food and Drug Administrations of the Philippines, the level of contamination could pose potential health hazard and imminent spoilage.
Conclusion: Although green salads contain fiber and low calorie which is important for weight loss and maintenance, the present findings accentuated the need for more stringent implementation of food safety measures to protect the consumers from possible occurrence of food poisoning.