Survival of Salmonella enteritidis and Listeria monocytogenes on salad vegetables

World Journal of Microbiology and Biotechnology - Tập 14 - Trang 383-387 - 1998
K. Kakiomenou1, C. Tassou1, G.-J. Nychas2
1National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Athens, Greece; fax
2Department of Science of Food and Agricultural Products, Laboratory of Food Microbiology & Biotechnology, Agricultural University of Athens, Athens, Greece; fax

Tóm tắt

The influence of initial head-spaces of air – 4.9% CO2/2.1% O2/93% N2 and 5% CO2/5.2% O2/89.8% N2 – on Salmonella enteritidis and Listeria monocytogenes, and on microbial association with shredded carrots and lettuce was studied at 4 °C. Both these pathogens survived but did not grow in any vegetable regardless of the packaging system used. Total viable count, lactic acid bacteria and pseudomonads were also monitored. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped significantly during the storage of vegetables.

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World Journal of Microbiology and Biotechnology

Tập 14

383-387

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