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Etude sur des salades en sachet : populations microbiennes et taux d'éthanol.

A survey of the microbial population and ethanol content of bagged salad.

Auteurs : HAGENMAIER R. D., BAKER R. A.

Type d'article : Article

Résumé

US sales of bagged lettuce, usually mixed with small amounts of shredded carrots and red cabbage for colour, were over USD1 billion in 1996. This level of sales represents a 10-fold increase in sales since 1991. Five nationally and regionally distributed brands of ready-to-eat salads in sealed bags were sampled from major supermarket chains. At time of purchase, product temperature was 4 to 7 deg C. Ethanol tended to increase with increasing storage time and headspace CO2 and tended to decrease with increasing headspace O2 and microbial population, suggesting that physiological deterioration may have occured even when there was not a high microbial load, as has been noted elsewhere.

Détails

  • Titre original : A survey of the microbial population and ethanol content of bagged salad.
  • Identifiant de la fiche : 1999-0964
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 3
  • Date d'édition : 03/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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