| [microbiological quality of minimally processed vegetable salads]. | the microbiological condition of minimally processed vegetable salads (7-days durability) purchased in the retail network of szczecin has been assessed. the study included 14 kinds of salads manufactured by two producers. the total count of mesophilic aerobic bacteria and their spores, aid-forming bacteria (lactobacilli), titre of coliforms, occurrence of pathogenic bacteria and counts of moulds and yeast were determined. no pathogenic bacteria (salmonella, staphylococcus aureus, bacillus cereus ... | 2004 | 15493346 |