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Aerobic Plate Counts of Frozen Blanched Vegetables Processed in the United States

Author:
Splittstoesser, D. F., Corlett, D. A. Jr.
Source:
Journal of food protection 1980 v.43 no.9 pp. 717-719
ISSN:
0362-028X
Subject:
frozen vegetables, green beans, plate count, vegetable industry, United States
Abstract:
Aerobic plate counts were determined for 575 packages of frozen vegetables processed by 24 factories located in 12 states. The type of vegetable and the method of processing both influenced microbial populations; peas yielded some of the lowest counts while French style green beans gave higher figures than the cut variety. Using the 3-class sampling plan of the International Commission on Microbiological Specifications for Foods, the acceptance rate for the 115 lots would have been 74% for the m value specification of 10(5) per gram. An acceptance rate of 84% was found for the M value specification of 106 per gram.
Agid:
5935195