ISSN:
0007-070X
Source:
Emerald Fulltext Archive Database 1994-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Reports on a study of the bacteriological and mycological quality of 87prepared salads purchased from delicatessens. Bacterial counts weregenerally low. Of the 87 salads, only 19 per cent had plate countsgreater than 104 organisms/g. Coliforms were isolated from threesamples, E. coli from one and Listeria monocytogenes from one. Bycontrast yeasts were isolated from 76 per cent of the salads and atcounts greater than 104 organisms/g in 31 per cent. Twenty-one differentyeast species were isolated, of which the commonest were Saccharomycesdairensis and Saccharomyces exiguus. Few of the yeasts have anysignificant role in human disease. The commonest yeasts isolated,however, are associated with spoilage of mayonnaise-based salads. Theirisolation from these foods suggests inadequate temperature control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1108/00070709410060781
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