Table 1.
Detection of pathogenic bacteria in ready-to-eat salads.
| Salads | Germs | ||
|---|---|---|---|
| E. coli | S. aureus | Salmonella spp. | |
| 100% curly heart (Cf) | − | − | − |
| Baby spinach (Ep) | − | − | − |
| Young shoots (JP) | − | − | + |
| Lamb's lettuce (Ma) | − | − | − |
| Lamb's lettuce + rocket (MR) | − | − | + |
| Rocket (Rq) | − | + | − |
| Aperitif salads (SA) | − | + | + |
| Salads carrots (SCA) | + | + | − |
| Salads cabbage (SCH) | + | − | + |
| Green oak leaf salads (SChV) | + | + | + |
| Mixed salads (SCOM) | + | + | − |
| Pineapple fruit salads (SFA) | − | − | − |
| Mixed fruit salads (SFC) | + | − | − |
| Pineapple + mango fruit salads (SFAM) | − | − | − |
| Papaya + pineapple fruit salads (SFPA) | − | + | − |
| Papaya + lemon fruit salads (SFPC) | − | − | − |
| Grapefruit salads (SFR) | + | + | + |
| Meli melo salads (SME) | + | + | − |
| Nicoise salads (SN) | + | + | + |
+, Presence of pathogens; −, pathogen-free.