Variations in bacterial counts during the production of frozen green beans *

Autor:	Y. Henis, B. J. Juven, M. Raccach
Rok vydání:	2007
Předmět:	body regions Chemistry Blanching food and beverages Frozen storage Food science Contamination Psychrophile Bacterial counts Aerobacter aerogenes Industrial and Manufacturing Engineering Food Science Mesophile
Zdroj:	International Journal of Food Science & Technology. 7:417-421
ISSN:	1365-2621 0950-5423
Popis:	Summary The viable counts of total aerobic mesophiles and psychrophiles, coliforms, coagulase-positive staphylococci and salmonellae in green beans were greatly reduced by blanching in the course of their preparation for freezing. The increase in bactcrial numbers between blanching and freezing appears to be caused by contamination from the conveyor belt and from the hands of employees. Salmonellae, detected in small numbers prior to blanching, were not recovered after blanching. Freezing at a rate of 4–5°C per min, had only a slight destructive effect on the various bacterial groups studied. A significant reduction in counts, especially of coliforms and staphylococci, occurred after 4 weeks of frozen storage. Aerobacter aerogenes was the main coliform organism recovered from the frozen green beans.
Databáze:	OpenAIRE
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