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Microbiology of cooked chilled foods containing vegetables.

Microbiologie des légumes cuisinés et conservés au froid (légumes de la 5e gamme).

Author(s) : CARLIN F., GUINEBRETIERE M. H., CHOMA C., SCHMITT P., NGUYEN-THE C.

Summary

Many Bacillus sp. compose the aerobic microflora of two types of cooked chilled foods containing vegetables. B. circulans was the main species in products stored at 4 and 10°C. B. licheniformis and B. subtilis were dominant species at temperature above 10°C. B. cereus was detected in the cooked chilled vegetables at any of the storage temperature tested; 30% of the isolates grow at 5°C. Toxin production was positive for 30% of the strains tested.

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Pages: p 253-259

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Details

  • Original title: Microbiologie des légumes cuisinés et conservés au froid (légumes de la 5e gamme).
  • Record ID : 2000-0264
  • Languages: French
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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