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A MICROBIOLOGICAL PROFILE OF COMMERCIALLY PREPARED SALADS
Author(s) -
TERRY RALPH C.,
OVERCAST W. W.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01141.x
Subject(s) - micrococcus , leuconostoc , enterobacter , food science , lactobacillus , biology , citrobacter , microbiology and biotechnology , bacillus (shape) , streptococcus , lactococcus , bacteria , escherichia coli , fermentation , biochemistry , lactic acid , lactococcus lactis , genetics , gene
Commercially prepared salads from nine different producers were examined for the number of aerobic, psychrotrophic and coliform organisms, the number of yeast and molds, and pH. Samples were examined twice: once when received and once 5 days following the designated expiration date. Colonies from both sets of plates were selected, based on visual differences, for purification and identification in an attempt to determine what bacteria were present in the salads. Organisms recovered included the genera Bacillus, Lactobacillus, Leuconostoc, Streptococcus, Micrococcus, Staphylococcus, Pseudomonas, Xanthomonas, Escherichia, Citrobacter, Enterobacter and one Actinomyces . The genera found in largest numbers were Bacillus, Lactobacillus, Leuconostoc , and Streptococcus