The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables
1966; Wiley; Volume: 31; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1966.tb00486.x
ISSN1750-3841
AutoresD. F. Splittstoesser, Isabel Gadjo,
Tópico(s)Food Industry and Aquatic Biology
ResumoSUMMARY The types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40‐75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.
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