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A COMPARATIVE SURVEY ON THE PREVALENCE OF PARASITE ELEMENTS IN FRESH VEGETABLES AND READY-TO-EAT SALADS
Tihana Marček
orcid.org/0000-0002-8617-5009
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Sarah Čorluka
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Martina Gložinić
orcid.org/0000-0001-5230-1778
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Eleonora Jažić
orcid.org/0000-0003-4758-0359
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Pamela Radman
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Mia Sučić
orcid.org/0000-0001-8557-5660
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Maja Ižaković
orcid.org/0000-0003-1463-1076
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Ines Banjari
orcid.org/0000-0002-8680-5007
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Sažetak
While highly nutritional, raw vegetables pose a significant health risk of food-borne diseases. Along with their popularity among the consumers, the number of food recalls for ready-to-eat salads around the world is constantly increasing. The study focused on the prevalence of parasite elements in vegetables selected randomly from two fresh food markets and two retail supermarkets from the area of Osijek city between March and June 2018. Four types of vegetables: lettuce (Lactuca sativa L.), cabbage (Brassica oleracea var. capitata), kale (Brassica oleracea var. acephala) and spinach (Spinacia oleracea L.), and ready-to-eat salads (combinations of carrot, different types of lettuce, cabbage, and beetroot) have been analysed. Total of 36 samples from fresh food markets and 17 ready-to-eat salads were analysed by light microscopy. Parasite elements were detected in 3.77% of all tested samples. Total of 33.96% of lettuce and ready-to-eat salads samples contained undefined cysts. The highest increase in detected number of parasitic elements was observed in June. All other types of vegetables analysed were free from parasitic elements. Our research confirms that ready-to-eat salads pose significant health concern for the consumer. More promotional activities are needed to increase consumer’s awareness of the potential risks related to consumption of ready-to-eat salads.
Ključne riječi
ready-to-eat salads; fresh vegetables; parasite elements; fresh food markets; retail supermarkets
Hrčak ID:
220428
URI
Datum izdavanja:
31.12.2018.
Posjeta: 1.538 *