Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 425994
Title Reusing salad from salad bars – simulating the effects on product loss, microbial safety and product quality
Author(s) Tromp, S.O.; Rijgersberg, H.; Franz, E.
Source International Journal of Food Science and Technology 47 (2012)6. - ISSN 0950-5423 - p. 1144 - 1150.
Department(s) FBR Fresh Supply Chains
Consumer Science & Intelligent Systems
RIKILT - Business Unit Safety & Health
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) listeria-monocytogenes - iceberg lettuce - risk-assessment - outbreak - restaurant - salmonella - growth - sustainability - contamination - challenges
Abstract The goal of this study is to model the effects of reusing salad from salad bars to reduce product loss, while keeping microbial safety and product quality at acceptable levels. We, therefore, expand our previously developed simulation model by incorporating reuse strategies and a quality decay model. The expanded model is used to simulate different salad reuse scenarios and to quantify the consequences to product loss, microbial safety and product quality. With this study, we show an application of a generic approach for the integrated modelling of product loss, microbial safety and product quality. The most cautious scenario consists of reusing salad for only 1 day after the first use and only if the salad originates from a package with a valid best-before date at the time of reuse (‘minimum reuse of salad with the best-before date criterion’). This scenario decreases product loss at the salad bar considerably from 37% to 29% ()21%). This considerable benefit occurs almost without causing product loss at the cold storage (increase from 0% to 1%), with only a minimal increase in the number of foetal mortality cases because of Listeria monocytogenes (increase from 11.9 to 12.2 cases per year (+3%)) and hardly any decline in product quality
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.