HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments

Hazard analysis critical control points (HACCP) implementation effect in the microbiological quality of minimally processed vegetables was investigated, in mass-catering establishments: two big hotels, two Universities and two major hospitals. Only one of each category had implemented HACCP and was purchasing vegetables produced with good agricultural practices (GAP). Samples from tomatoes in each food-processing step; water, and personnel's hands were analysed microbiologically: totally, 240 tomatoes flora, 24 water and 60 personnel's hands samples. Tomatoes produced with GAP exhibited low microbial levels compared with conventional ones, while vegetable-sanitation decreased microbial levels. Salads were safe in establishments applying HACCP methodology: Microbial-level mean values (CFU g(-1)) of Escherichia coli was < 20; total coliforms 3.67-3.88 log(10); aerobic plate count 4.69-5.07 log(10). The application of good manufacturing practices and good hygiene practices as parts of HACCP implementation, were found critical for the quality of the products. Based on actual results we present recommendations for a safer mass catering.