Fresh vegetables and ready-to eat salads: phenotypic characterization of moulds and molecular characterization of yeasts.

This study was performed to characterize and quantify mould and yeast isolates in fresh vegetables (FV) and ready to eat salads (RTES). During 2007, a random set of 194 samples, including 56 samples of FV and 138 samples of RTES, were analyzed for a total of 388 mycological determinations. Yeasts and moulds identification was carried out on 18/56 whole FV and 42/138 RTES. Yeasts were the predominant organisms in the FV (mean values: 6.20 log cfu g-1-8.00 log cfu g-) while moulds showed lower mean values (4.70 log cfu g-l-6.79 log cfu g-l). After processing, FV samples showed a statistically significant decreases (p-value <0.001) in the contamination of fungi. Most of the species identified were found both in the FV and RTES samples. Many of moulds species isolated belong to toxigenic genera Penicillium, Stachybotrys, Phoma, Fusarium indicating a potential mycotoxin production and a potential risk for consumers.