ShareMICROBIOLOGICAL QUALITY OF FROZEN BREADED ONION RINGS AND TUNA POT PIES.
Author(s) : WENTZ B. A.
Type of article: Article
Summary
THE MICROBIOLOGICAL QUALITY OF PRECOOKED OR PARTIALLY COOKED FROZEN BREADED ONION RINGS AND TUNA POT PIES WAS DETERMINED BY A NATIONAL SAMPLING AT THE RETAIL LEVEL. GEOMETRIC MEANS FOR COLIFORM ORGANISMS, ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS IN ONION RINGS WERE LOWER THAN 3, LOWER THAN 3 AND LOWER THAN 10/GRAM, RESPECTIVELY ; THOSE FOR TUNA PIES WERE 5, LOWER THAN 3 AND LOWER THAN 10/G.
Details
- Original title: MICROBIOLOGICAL QUALITY OF FROZEN BREADED ONION RINGS AND TUNA POT PIES.
- Record ID : 1985-0226
- Languages: English
- Source: Journal of Food Protection - vol. 47 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Staphylococcus; Coliform; Microbiology; Tuna; Precooked food; Onion; Escherichia
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