Quantitative changes of microflora during the storage of frozen chips
2007
Malicki, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Higieny Zywnosci i Ochrony Zdrowia Konsumenta | Bruzewicz, S.,Szkola Wyzsza Psychologii Spolecznej, Warszawa (Poland). Inst. Nauk o Zdrowiu
The purpose of this study was to assess if the number of microorganisms present in industrially manufactured chips changed during their frozen storage. Chips, wrapped in orginal plastic bags, were stored at -20 deg C for 4 months. Total plate count, the numbers of coliforms, coagulase-positive staphylococci, moulds and yeasts and the presence of Salmonella spp. and Listeria monocytogenes were determined directly post production and after 1, 2, 3, and 4 months of storage. Initial total plate count ranged from 1.30 to 3.15 log CFU/g. Coliforms were detected in 18 percent (mean 1.67 +/- 0.30 CFU/g),whereas moulds and yeasts - in 58 percent (mean 1.74 +/ -0.31 log CFU/g) of samples tested. Neither coagulase-positive staphylococci nor Salmonella spp. nor Listeria monocytogenes were found in material studied
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