ASSESSMENT OF FOOD QUALITY AND SAFETY THROUGH THE MICROBIOLOGICAL EVALUATION OF TOMATOES AND LEEKS

Fresh vegetable products, such as tomatoes and leeks, are widely consumed raw, exposing them to a high risk of microbiological contamination due to the absence of thermal treatments that could inactivate pathogens. The aim of this study was to characterize the microbiological profile of these products by identifying isolated microbial species using MALDI-TOF mass spectrometry, with a focus on assessing the risks associated with food safety. The analyzed samples were collected from a single point of sale and processed using standard culture methods on selective media. The identification of microorganisms such as Pseudomonas aeruginosa, Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes was performed using MALDI-TOF, an advanced, precise, and rapid method. The results revealed the presence of microbial diversity on the surface of the samples, highlighting significant risks of pathogen transmission through the consumption of these raw vegetable products. This study contributes to understanding microbial contamination in fresh vegetable products and emphasizes the need to implement strict hygiene practices and microbiological control measures throughout the production and distribution chain to ensure food safety and consumer protection.