Microbiological Quality of Frozen Breaded Onion Rings and Tuna Pot Pies
| Autor: | A. Swartzentruber, A. P. Duran, B. A. Wentz, R. B. Read, A. H. Schwab |
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| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Journal of food protection. 47(1) |
| ISSN: | 1944-9097 |
| Popis: | The microbiological quality of precooked or partially cooked frozen breaded onion rings and tuna pot pies was determined by a national sampling at the retail level. The number of units examined and the geometric means for aerobic plate counts at 30 and 35°C, respectively, were 1,590 units of onion rings, 340 and 250/g; tuna pot pies, 1,290 units, 2,400 and 1,600/g. Geometric means for coliform organisms, Escherichia coli and Staphylococcus aureus in onion rings were |
| Databáze: | OpenAIRE |
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