The aim of the focus action was to survey the microbiological status of ready-to-eat salads (marinated and unmarinated) with additional ingredients produced on site. In the microbiological parameters, pathogenic germs (Salmonella, Listeria monocytogenes) were examined in addition to spoilage or hygiene indicator germs(Enterobacteriaceae, Escherichia coli, coagulase positive Staphylococci).
74 samples from all over Austria were examined.
- One sample was rejected (impairment).