THE MICROBIAL CONTENT OF SOME SALADS AND SANDWICHES AT RETAIL OUTLETS1,3

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Abstract
Samples of commercially prepared salads and sandwiches were examined for microbial content. Total counts varied considerably among the samples of different products and between samples of the same type product. Pimento cheese spread had the highest median count (5.4 × 105/g) and cole slaw had the lowest median count ( 3.6 × 103) for the salad products. Median counts for the different type sandwiches ranged between 1 × 105 and 2.7 × 105/g. Approximately 40% of the samples contained <10 coliforms/g. The median yeast and mold counts for these products generally were <1 × 104/g. Approximately 39% of the salads and 60% of the sandwiches contained coagulase positive staphylococci at levels which exceeded 1 × 105/g for some salads and 1 × 105/g in one sandwich. Possible Salmonella isolates were obtained from one salad sample and two sandwiches. Two salad samples and one sandwich were positive for Clostridium perfringens.

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