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Do salads have a lot of fiber in them?

Escherichia coli

Listeria monocytogenes

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Book Chapter•DOI Dietary Fiber: All Fibers are not Alike Joanne L. Slavin, David R. Jacobs - Show less +1 more 01 Jan 2010 18 Citations	Fiber may have a role in the prevention and treatment of digestive disorders such as constipation.
Journal Article•DOI Vegetables and Restaurant Salads as a Reservoir for Shiga Toxigenic Escherichia coli: Distribution of Virulence Factors, O-Serogroups, and Antibiotic Resistance Properties. Amir Shakerian, Ebrahim Rahimi, Pardis Emad - Show less +2 more 01 Jul 2016-Journal of Food Protection 21 Citations	This study shows the importance of vegetables and salads as potential sources of E. coli infection.
Journal Article•DOI The mechanical properties of lettuce: A comparison of some agronomic and postharvest effects J. M. Newman, H. W. Hilton, S. C. Clifford, A.C. Smith - Show less +3 more 01 Mar 2005-Journal of Materials Science 36 Citations	These findings show that agronomy changes in mechanical properties are as large as maturity and post harvest induced turgor changes, which has implications for both quality and damage of cut salads.
Journal Article•DOI Occurrence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E. coli O157:H7 in vegetable salads Chia-Min Lin, Samuel Y. Fernando, Cheng-I Wei - Show less +2 more 01 Jun 1996-Food Control 99 Citations	Therefore, the production and maintenance of safe, quality vegetable salads in supermarkets, family restaurants and fast food chain restaurants is achievable.
Journal Article•DOI Incidence, survival and growth of listeria monocytogenes in ready‐to‐use mixed vegetable salads in spain Rosa María García-Gimeno, Gonzalo Zurera-Cosano, M. A. Amaro-Lopez - Show less +2 more 01 May 1996-Journal of Food Safety 40 Citations	This study found growth patterns different to those previously reported for salads with separate ingredients.
Open access•Journal Article•DOI Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad Karin Söderqvist, Omneya Ahmed Osman, Cecilia Wolff, Stefan Bertilsson, Ivar Vågsholm, Sofia Boqvist - Show less +5 more 06 Jun 2017-Infection ecology & epidemiology 25 Citations	The data from this study contribute to a better understanding of the bacteria present in RTE salads and may help when developing new types of biocontrol agents.
Journal Article•DOI Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads Raimondo Gaglio, Alessandro Miceli, Maria Teresa Sardina, Nicola Francesca, Giancarlo Moschetti, Luca Settanni - Show less +5 more 01 Jul 2019-Journal of Food Processing and Preservation 78 Citations	These findings are useful to understand the change of quality parameters of some of the most common vegetable ingredients of mixed salads.

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Preparation of salads?4 answersThe preparation of salads can be done using various methods and ingredients. One method involves cutting raw vegetables and treating them with an aqueous solution to increase their microbiological safety and storage life. Another method combines fruits, meat, and vegetables to create a diversified and balanced salad with reduced use of condiments. Additionally, there is a method that involves cutting produce in a storage container using special elements, allowing for portioned salads that do not require additional tools for preparation. A salad processing system with a container and processing lid can also be used, which includes spinning-drying produce, chopping and mixing tools, and a passageway for cuttings. It is important to note that salads, especially prepared salads, can be potential sources of gastrointestinal infection if hygiene practices are not followed.

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