TABLE 1.
Food material and environmental samples recovered from each domain of the production planta
| Domain no. | Domain description | Food sample(s) |
Environmental sample(s) | |
|---|---|---|---|---|
| 1st company visit | 2nd company visit | |||
| 1 | Raw vegetable storage | I.1, I.2, I.3, I.7 | II.19, II.20, II.21 | |
| 2 | Vegetable preparation | I.4, I.5, I.6, I.8, I.9 | W.1, W.4, W.5, W.6, S.7, S.8, S.9, S.10 | |
| 3 | Premixing | S.6, S.11 | ||
| 4 | Mixing | II.1 | W.2, W.3, S.1, S.2, S.5, S.12, S.13 | |
| 5 | Boiling/cooling | S.3 | ||
| 6 | Production lines | I.16, I.17, I.18, I.19, I.20 | II.2, II.3, II.4, II.8, II.9, II.12, II.16 | S.4, S.14, S.20, S.21 |
| 7 | End products | EP1, EP2, EP3, EP4, EP5, EP6 | ||
| Refrigerators | ||||
| A | Processed vegetables | I.10, I.11, I.13, I.14, I.15 | II.10, II.11 | |
| B | Cooked, starchy ingredients | S.19 | ||
| C | Toppings | I.12 | II.18 | S.17, S.18 |
| D | Assembled intermediate products | II.5, II.6, II.7, II.13, II.14, II.15, II.17 | S.15, S.16 | |
See Fig. 1 for the layout of the domains and refrigerators. Samples I.1 to I.20 (Table 2 and 3) were collected in October 2013 (1st visit). Samples II.1 to II.21 (Tables 2 and 3), water samples W.1 to W.6 and swab samples S.1 to S.21 (described below), and end product samples EP.1 to EP.6 (Table 4) were collected in November 2013 (2nd visit). W.1, chlorine bath; W.2, mixing vessel; W.3, mixing basket; W.4 to W.6, washing bath (cucumber, lettuce, and endive, respectively); S.1, mixing vessel (sanitized); S.2, scoop (sanitized); S.3, pasta-cooling vessel; S.4, bench; S.5, carrier vessel; S.6, mixing vessel (sanitized); S.7 and S.8, washing bath tank; S.9, rotating belt of dicer; S.10, box; S.11, big mixing vessel (sanitized); S.12, wings of mixing machine; S.13, wing of mixing basket; S.14, balance; S.15 to S.19, wall; S.20 and S.21, gloves.