Article

Isolation of food spoilage yeasts from salads purchased from delicatessens

1994-01-01

Abstract excerpt

Reports on a study of the bacteriological and mycological quality of 87 prepared salads purchased from delicatessens. Bacterial counts were generally low. Of the 87 salads, only 19 per cent had plate counts greater than 10(4) organisms/g. Coliforms were isolated from three samples, E. coli from one and Listeria monocytogenes from one. By contrast yeasts were isolated from 76 per cent of the salads and at counts gr...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 2c05ecde-aa8c-5304-b4a3-ce8dd76996f8
DOI: 10.1108/00070709410060781

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 8 closest

Isolation of food spoilage yeasts from salads purchased from delicatessensDOI 10.1108/00070709410060781Read

Microbial Diversity and Quality of Ready-to-Eat Salad: An Underexplored Area of Local HotelsSemantic proximity Read

Fresh vegetables and ready-to eat salads: phenotypic characterization of moulds and molecular characterization of yeasts.Semantic proximity Read

The fate of spoilage and pathogenic bacteria in fermented sauce-based salads.Semantic proximity Read

Effect Of Refrigeration on The Microbial Quality of Vegetable SaladsSemantic proximity Read

Sanitary quality, occurrence and identification of Staphylococcus sp. in food services.Semantic proximity Read

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages aliveSemantic proximity Read

Dishwashers provide a selective extreme environment for human-opportunistic yeast-like fungiSemantic proximity Read

Microbial community structure of plant-based meat alternativesSemantic proximity Read