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. 2020 Nov;57(11):4220-4227.
doi: 10.1007/s13197-020-04460-z. Epub 2020 Apr 23.

Assessing microbiological quality of ready-to-eat prepacked sandwiches, in Crete, Greece

Manolis N Kokkinakis  1   2 , Georgios A Fragkiadakis  1 , Nikolaos E Lapidakis  1 , Aikaterini N Kokkinaki  2
Affiliations

Assessing microbiological quality of ready-to-eat prepacked sandwiches, in Crete, Greece

Manolis N Kokkinakis et al. J Food Sci Technol. 2020 Nov.

Abstract

The microbiological quality of pre-packed sandwiches, prepared by a company which had implemented the Hazard Analysis Critical Control Points system, was assessed at retail level, in Crete, Greece. Totally, we analyzed 225 sandwiches (S1: ham, cheese; S2: ham, cheese, tomato; S3: tuna salad), for specific pathogens (Listeria monogytenes, Salmonella spp, Staphylococcus aureus) and hygiene indicators (Escherichia coli, Enterobacteriaceae, Aerobic Colony Count-ACC). Pathogens were not detected. The E. coli numbers enumerated in day 0 (factory level) were found within acceptable levels < 100 cfu/g; limited samples had unsatisfactory values at the 3rd day of retailing storage (7%, 7%, and 27% > 100 cfu/g for S1, S2, and S3, respectively), which were further increased at the 7th day (20%, 33% and 53% > 100 cfu/g for S1, S2, and S3, respectively). The Enterobacteriaceae numbers mean log CFU/g were in the satisfactory or acceptable category with an increase in the range of 19.5-49.5% at the 7th day, nevertheless never exceeded the borderline of 4 log CFU/g. All ACC values were satisfactory or acceptable as no value higher than 7 log CFU/g was recorded. Overall there was a difference between the three sandwiches types, with S2 and S3, exhibiting higher levels than S1, possibly due to the extra ingredients. A number of corrective actions can be applied, as i.e. revision of cooking-chilling times, sanitizing procedures, staff hygiene practices and training etc.

Keywords: HACCP; Microbiological quality; Ready to eat (RTE) foods; Retailing; Sandwiches.

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Conflict of interest statement

Conflict of interestAll authors declared that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Sandwiches sampling scheme
Fig. 2
Fig. 2
Enterobacteriaceae in 3 different types of sandwiches (S1, S2, S3). Error bars are included, to indicate the uncertainty around the estimate of the mean measurement
Fig. 3
Fig. 3
Aerobic colony count in 3 different types of sandwiches (S1, S2, S3). Error bars are included, to indicate the uncertainty around the estimate of the mean measurement
See this image and copyright information in PMC

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