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Reduction of microorganisms on citrus fruit surfaces during packinghouse processing.

Author(s) : PAO S., BROWN G. E.

Type of article: Article

Summary

Citrus fruit surface microbial populations were evaluated following various packingline processes of seven Florida commercial packinghouses. At each packinghouse, six fruits (oranges or tangerines) were collected at each of four sampling points. The sampling was conducting in duplicate. Average aerobic plate counts and yeast and mould counts before washing and after packinghouse processing were measured. Effect of waxing was studied.

Details

  • Original title: Reduction of microorganisms on citrus fruit surfaces during packinghouse processing.
  • Record ID : 1999-3001
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 7
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

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