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Microbiological safety of high-moisture noodles. 1. Marketplace survey of noodles sold in Australia.

Author(s) : JENSEN N., HOCKING A. D., MISKELLY D., et al.

Type of article: Article

Summary

A microbiological survey of high-moisture packaged wheat flour noodles comprised 57 refrigerated and 32 shelf stable samples. Also included were 12 samples of raw, refrigerated Asian pastry sheets. Salmonella, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli were detected in 17 refrigerated and in three shelf-stable samples. Total counts, coliforms, lactic acid bacteria, yeasts and moulds were high in some refrigerated noodles. The pH range of chilled noodles indicated addition of alkali to some and microbial growth and acid production in others. Most shelf stable noodles had very low microbial counts and pH < 4.6, indicating 'commercial sterility', and effective acidification. The survey indicated that risks from consumption of high moisture noodles were low.

Details

  • Original title: Microbiological safety of high-moisture noodles. 1. Marketplace survey of noodles sold in Australia.
  • Record ID : 2004-1763
  • Languages: English
  • Source: Food Aust. - vol. 56 - n. 3
  • Publication date: 2004/03
  • Document available for consultation in the library of the IIR headquarters only.

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