Nowadays, the growing interest in a healthy lifestyle, to compensate for modern stressful habits, has led to an increased demand for wholesome products with quick preparation times. Fresh and ready-to-eat leafy green vegetables are generally perceived as salutary and safe, although they have been recognized as a source of food poisoning outbreaks worldwide. The reason is that these products retain much of their indigenous microflora after minimal industrial processing, and are expected to be consumed without any additional treatment by consumers. Microbiological safety requires a systematic approach that encompasses all aspects of production, processing and distribution. Nevertheless, the most common laboratory techniques used for the detection of pathogens are expensive, time consuming, need laboratory professionals and are not able to provide prompt results, required to undertake effective corrective actions. In this context, the solution proposed in this work is a novel electrochemical sensing system, able to provide real-time information on microbiological risk, which is also potentially embeddable in an industrial production line. The results showed the sensor ability to detect leafy green salad bacterial contaminations with adequate sensibility, even at a low concentration.

Grasso, S., Vittoria Di Loreto, M., Arienzo, A., Gallo, V., Sabatini, A., Zompanti, A., et al. (2022). Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor. CHEMOSENSORS, 10(134), 1-11 [10.3390/chemosensors10040134].

Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor

Alyexandra Arienzo
Methodology
;
Valentina Gallo
Methodology
;
Giovanni Antonini
Conceptualization
;
2022

Abstract

Nowadays, the growing interest in a healthy lifestyle, to compensate for modern stressful habits, has led to an increased demand for wholesome products with quick preparation times. Fresh and ready-to-eat leafy green vegetables are generally perceived as salutary and safe, although they have been recognized as a source of food poisoning outbreaks worldwide. The reason is that these products retain much of their indigenous microflora after minimal industrial processing, and are expected to be consumed without any additional treatment by consumers. Microbiological safety requires a systematic approach that encompasses all aspects of production, processing and distribution. Nevertheless, the most common laboratory techniques used for the detection of pathogens are expensive, time consuming, need laboratory professionals and are not able to provide prompt results, required to undertake effective corrective actions. In this context, the solution proposed in this work is a novel electrochemical sensing system, able to provide real-time information on microbiological risk, which is also potentially embeddable in an industrial production line. The results showed the sensor ability to detect leafy green salad bacterial contaminations with adequate sensibility, even at a low concentration.
Grasso, S., Vittoria Di Loreto, M., Arienzo, A., Gallo, V., Sabatini, A., Zompanti, A., et al. (2022). Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor. CHEMOSENSORS, 10(134), 1-11 [10.3390/chemosensors10040134].
File in questo prodotto:
File Dimensione Formato  
chemosensors-10-00134-v2.pdf

accesso aperto

Descrizione: Articolo principale
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 4.3 MB
Formato Adobe PDF
4.3 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11590/402559
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 2
  • ???jsp.display-item.citation.isi??? 2
social impact