Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
An increase in demand for fresh vegetables resulted in an increased production of minimally processed, ready-to-eat salad in Sweden. That also brought new food safety challenges that are yet to be addressed. To assess whether ready-to-eat leafy green vegetables present a threat in terms food borne outbreaks, aerobic bacteria, as well as bacteria belonging to the Enterobacteriaceae family were rec