The objective of the paper was to determine the microbiological quality of slices of the minimally processed carrot under the simulated conditions of discontinued refrigeration chain. Samples of the minimally processed carrot have been stored for 10 days at a combination of three temperatures: 5, 15, and 20ºC. From the point of view of microbiological safety, rising the temperature at the beginning of the storing period was the least favourable operation. The availability of nutritients, an adequately high concentration level of oxygen, and rising the temperature were factors, which stimulated the growth of all the micro-organisms investigated.
storage temperature, minimally processed carrot, MAP