Changes in microbial populations on fresh cut spinach
The microbial populations found on fresh-cut spinach leaves that were stored in gas permeable bags at 10 °C for 12 days were examined and identified. The microorganisms consisted of mesophilic aerobic bacteria, psychrotrophic bacteria, Pseudomonadaceae, Enterobacteriaceae, Micrococcaceae, lactic aci...
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Published in | International journal of food microbiology Vol. 31; no. 1; pp. 107 - 119 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Amsterdam
Elsevier B.V
01.08.1996
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | The microbial populations found on fresh-cut spinach leaves that were stored in gas permeable bags at 10 °C for 12 days were examined and identified. The microorganisms consisted of mesophilic aerobic bacteria, psychrotrophic bacteria, Pseudomonadaceae, Enterobacteriaceae, Micrococcaceae, lactic acid bacteria and yeasts. Populations of mesophiles, psychrotrophs, Pseudomonadaceae and Enterobacteriaceae increased sharply during the storage period. The initial populations were 10
7, 10
6, 10
6 and 10
4 CFU.g
−1 respectively. Populations reached 10
10 for the mesophiles, psychrotrophs and Pseudomonadaceae and 10
7 CFU.g
−1 for Enterobacteriaceae after 12 days of storage. Micrococcaceae, lactic acid bacteria and yeasts remained constant (10
3–10
4 CFU.g
−1). The majority of the bacterial isolates were identified as
Pseudomonas fluorescens, Aeromonas caviae and
Staphylococcus xylosus. The yeasts, which were most frequently isolated, were classified in the genus
Cryptococcus. No pathogens such as
Listeria monocytogenes and
Salmonella were detected. Observations with low temperature scanning electron microscopy (LTSEM) indicated that the microorganisms were not present on the surface of healthy unbroken leaves. Alternatively, they were found in areas where the cuticle was broken and could be seen infecting the internal palisade parenchyma. |
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Bibliography: | 9701227 Q03 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0168-1605 1879-3460 |
DOI: | 10.1016/0168-1605(96)00969-5 |