DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0434

MIKROBIÁLNA KONTAMINÁCIA LAHÔDKARSKÝCH VÝROBKOV Z PREDAJNÝCH PULTOV V OBCHODOCH

MICROBIAL CONTAMINATION OF DELICATESSEN PRODUCTS FROM STORE COUNTERS

Lucia Zeleňáková1, Martina Fikselová1, Simona Kunová1
1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko


The aim of this study was to evaluate the microbiological safety and selected physicochemical parameters of delicatessen salads collected from retail display counters of a commercial chain in their fresh state and after 24 hours of storage at 2 °C. The analyses focused on the dynamics of microbial contamination and changes in physicochemical properties (pH and salt content) of 13 types of delicatessen salads. The highest TVC levels were detected in fresh samples of norwegian salad (3.38 log CFU·g-¹) and devil’s salad (3.37 log CFU·g-¹), while the lowest values were observed in dutch salad (1.91 log CFU·g-¹). However, storage of delicatessen salads did not have a statistically significant effect on the increase in TVC (p > 0.05). Coliform bacteria were found in only one sample, with no exceedance of the limit set by the regulation. Microscopic filamentous fungi and yeasts were detected in low concentrations (<4.10¹ CFU·g-¹). pH  remained  stable  during the observation. Two  samples (mexican and bandit salad) exceeded  the maximum allowable  salt content (18 000 mg·kg⁻¹).  

Keywords: delicatessen salads, store counters, microbial contamination, pH, salt content

pages: 434-440, online: 2026



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