**13. References**


Significant numbers of detections of *Salmonella* in fish and fishery products indicate that current strategies for *Salmonella* control in the aquaculture production and processing sectors are not adequate. While some marine fish caught offshore and handled hygienically and at low temperature according to the Codex Code of Practice for fish and fishery products (CAC/RCP/52-2003) may be suitable for raw consumption, it would be advisable to consume products of aquaculture only after cooking. The *Salmonella* problem should be resolved by the use of good manufacturing procedures and the strict application of sanitary practices. On the other hand, Hazard analysis and critical control point (HACCP) systems should be implemented increasingly by private industry for seafood, sometimes voluntarily and sometimes as mandated by Federal governments. These must be rigidly enforced throughout the processing line and require the full understanding and cooperation of plant management and every employee. Investment in new technologies and equipment will also

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**6** 

*Brazil* 

**Occurrence of** *Salmonella* **in** 

*1Catholic University of Campinas, Campinas-SP 2Institute of Food Technology, Campinas-SP* 

**Minimally Processed Vegetables** 

Silvana Mariana Srebernich1,\*, Rita de Cássia Salvucci Celeste Ormenese2,

Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow microorganisms to multiply rapidly increasing the initial microbial load and thus reducing considerably the shelf life of these products (FARBER, 1999). Therefore, the sanitization step aiming the reduction or destruction of pathogenic and spoilage microorganisms to acceptable levels is critical for these products (BACHELLI, 2010) since food poisoning outbreaks associated with contamination of vegetables continue to exist despite the technological advances. Leafy vegetables have been identified as significant vehicles of pathogens relevant to public health, including enterohaemorrhagic *Escherichia coli* (O157: H7), *Listeria* sp., *Salmonella* sp. and *Shigella* spp. (FRANK & TAKEUSHI, 1999) especially if proper care is not met on the steps of growing, harvesting and processing (GARG et al., 1990). Thus, a minimally processed product should be consistent, to have fresh look, be of acceptable color, free from defects and safe from a

**2.** *Salmonella* **sp. as a pontential contamination microorganism of minimally** 

*Salmonella* is a genus of Rod-shaped gram negative bacteria that belong to the family *Enterobacteriaceae*. Their species are motile, oxidase-negative, catalase positive and utilize

Officially the genus is composed of a single species, *Salmonella choleraesuis,* divided into seven subspecies, which are also known by Roman numerals: I. *choleraesuis*, II. *salamae,* IIIa. *arizonae,* IIIb. *diarizonae*, IV. *houtenae*, V. *bongori* and VI. *indicates*. In 1987 a proposal was made to change the name *Salmonella choleraesuis* for *Salmonella enterica* and in 1989 the

glucose and other carbohydrates with the production of acid and gas.

**1. Introduction** 

microbiological standpoint.

**processed vegetables** 

**2.1 Taxonomy** 

\* Corresponding author

Cristiane Rodrigues Gomes Ruffi2, Gisele Mara Silva Gonçalves1

Ward, D. & Hart, K. (1997). HACCP: Hazard Analysis and Critical Control Point Training Cirriculum. p. 168. Publication UNC-SG-96-02, North Carolina Sea Grant, N.C. State University, Raleigh, NC
