EU requirements regarding hygienic and sanitary aspects of products of vegetable origin of category IV range in Italy
Abstract
Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of “potentially dangerous products” due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.
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