Assessing microbiological contamination of fresh and mint
2010
Wojcik-Stopczynska, B. | Jakowienko, P.,ZUT - Zachodniopomorski Uniwersytet Technologiczny, Szczecin (Poland). Zaklad Technologii Rolnej i Przechowalnictwa | Jadczak, D.,ZUT - Zachodniopomorski Uniwersytet Technologiczny, Szczecin (Poland). Katedra Warzywnictwa
The objective of this paper was to determine the microbiological quality of various fresh basil varieties of basil varieties and mint species immediately after their harvest on the fields. The research material covered four varieties of basil: Fine Verde, Genovese, Red Rubin, and Wala, as well as the mint herbs. Shoots with leaves, harvested before blooming, were analyzed. Individual varieties of basil and individual mint species significantly differed as regards their contamination by bacteria, yeast, and moulds. However, according to the HACCP requirements the majority of herbs analyzed were characterized by a medium degree of contamination by mesophilic microorganisms except for the Fine Verde basil that showed a high contamination degree
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