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SURVIVAL OF SELECTED INDICATOR AND PATHOGENIC BACTERIA IN REFRIGERATED PIZZAS.

Author(s) : DICKSON J. S.

Type of article: Article

Summary

THE STUDY WAS CONDUCTED TO DETERMINE THE SHELF LIFE OF PREVIOUSLY FROZEN PIZZAS STORED AT CHILLING TEMPERATURES. PIZZAS WERE PREPARED USING MEAT INOCULATED WITH ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, AND SALMONELLA TYPHIMURIUM. THE PIZZAS WERE FROZEN, THEN STORED AT 276 AND 283 K (3 AND 10 DEG C). THERE WAS A SIGNIFICANT INCREASE IN THE POPULATION OF E. COLI BETWEEN 8 AND 10 D AT 283 K. THERE WERE NO SIGNIFICANT DIFFERENCES IN THE POPULATIONS OF S. TYPHIMURIUM OR S. AUREUS WITH EITHER TIME OR TEMPERATURE. THE SENSORY SHELF LIFE WAS APPROXIMATELY 5 D AT 283 K AND 6 D AT 276 K.

Details

  • Original title: SURVIVAL OF SELECTED INDICATOR AND PATHOGENIC BACTERIA IN REFRIGERATED PIZZAS.
  • Record ID : 1988-1112
  • Languages: English
  • Source: Journal of Food Protection - vol. 50 - n. 10
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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