Study on microflora of vegetable salads

Abstract

Salads are prepared with a special role in human ration due to beneficial advantages on the body. These are reliable sources of minerals (K, Na, Ca, P, Mg, Fe), vitamins (vitamin C, vitamin. B1, vit. B2, vit. B6, vit. PP), easily digestible and not the least prevent constipation, obesity and helps lower cholesterol in the body, and not least, reduce the risk of diabetes. Unlike other dishes, salads are kept at t = 6.4 ˚ C no longer than 1 h, and salads of raw-for 0.5 h [2].