USAGE OF MODIFIED ATMOSPHERE IN SALAD PACKAGING

Kroz zadnjih nekoliko godina ponuda kao i potražnja za minimalno procesiranim povrćem-salatom, koja je oprana, rezana i pakirana, te koja zadovoljava potrebu potrošača za zdravim obrokom koji se brzo i jednostavno priprema je naglo porasla. Cilj ovog rada je opisati tehnološki postupak proizvodnje salata, koje su kao finalni proizvod pakirane u modificiranoj atmosferi, te provesti završnu kontrolu kvalitete proizvoda i interna mikrobiološka ispitivanja istog. Istraživanje koje se temelji na proizvodnji pakiranih salata u modificiranoj atmosferi provedeno je u jednoj tvornici koja se bavi minimalnim procesiranjem povrća, te također provodi interne mikrobiološke analize (aerobne mezofilne bakterije, Enterobacteriaceae i Escherichia coli) istih. Svi ispitivani uzorci imali su zadovoljavajuće rezultate mikrobiološke analize.Over the last few years, the supply as well as the demand for minimally processed vegetable salad, which has been washed, cut and packaged, and which satisfies the consumer's need for a healthy meal that is prepared quickly and easily, has increased rapidly. The aim of this paper is to describe the technological process of salad production, which as the final product is packaged in a modified atmosphere, and to conduct the final quality control of the product and internal microbiological testing of the same. The research based on the production of packaged salads in a modified atmosphere was conducted in a factory that deals with minimal processing of vegetables, and also conducts internal microbiological analyzes (aerobic mesophilic bacteria, Enterobacteriaceae and Escherichia coli) of the same. All tested samples had satisfactory results of microbiological analysis