Premium
Technical note: Acid sensitivity of freeze injured salmonellae in relation to their isolation from frozen vegetables by pre‐enrichment procedure
Author(s) -
SADOVSKI A. Y.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00088.x
Subject(s) - isolation (microbiology) , sensitivity (control systems) , chemistry , food science , chromatography , relation (database) , microbiology and biotechnology , biology , computer science , engineering , data mining , electronic engineering
Summary The potential public health hazards existing in frozen foods requires adequate control measures in order to ensure the absence of pathogenic bacteria. the recommended methods for the isolation of salmonellae from foods often suggest a pre‐enrichment step and most commonly in lactose broth (Angelotti, 1963; Thatcher & Clark, 1968; A.O.A.C., 1970; F.D.A., 1972). In using lactose broth and other media for pre‐enrichment of salmonellae from frozen vegetables, we have observed a fast decrease in pH. Considering the sensitivity of salmonellae to low pH (Chung & Goepfert, 1970; Huhtanen, 1975; Prost & Reiman, 1967) we found it necessary to study the influence of this fact on the recovery of freeze injured salmonellae from frozen vegetables.