ShareMicroflora of fresh cut vegetables stored at refrigerated and abuse temperatures.
Author(s) : GARG N., CHUREY J. J., SPLITTSTOESSER D. F.
Type of article: Article
Summary
The microflora of commercially packaged spinach, cauliflower and carrots was compared after storage for 7 days at 3.3 and 15 deg C. Storage at 15 deg C produced significantly high aerobic counts in spinach, cauliflower florets and carrot sticks, but not in cauliflower heads and whole carrot. Psychrotrophic species made up a significant proportion of the microflora at both the temperatures. Little growth of coliform and lactic acid bacteria was observed at either temperature.
Details
- Original title: Microflora of fresh cut vegetables stored at refrigerated and abuse temperatures.
- Record ID : 1994-2326
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 5
- Publication date: 1993/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Prepared food; Carrot; Microbiology; Psychrotroph; Ready to use; Vegetable; Spinach; Cold storage; Cauliflower
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