|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
Bob@sproutnet.com
中文版
En espaņol
| |
Moulds and Yeasts
in Fresh and Minimally Processed Vegetables, and Sprouts.
Int J Food Microbiol. 2005 Mar 1;99(1):71-7.
Tournas VH.
Division of Natural Products, Food and Drug Administration, 5100 Paint Branch
Parkway, College Park, MD 20740, USA.
A limited survey of fresh and minimally processed vegetables, and sprouts was
conducted in the Washington, DC area to determine if potentially toxigenic and
pathogenic fungi were present in these commodities. Thirty-nine ready-to-eat
salads, 29 whole fresh vegetables and 116 sprout samples (bean, alfalfa,
broccoli, crunchy, garlic, spicy, onion, clover, lentil and multi-seed sprouts)
were purchased from 13 local supermarkets and tested for yeast and mould counts
as well as the presence of toxigenic moulds. Yeasts were the most prevalent
organisms found in these samples, at levels ranging from less than 100 to
4.0x10(8) cfu/g. Mould counts generally ranged from less than 100 to 4.0x10(4)
cfu/g. Two crunchy sprout samples, however, contained unusually high numbers of
Penicillium (1.1x10(8) and 1.3x10(8) cfu/g), two alfalfa sprout samples
contained Geotrichum populations about 10(6) cfu/g, and two alfalfa sprout
samples had Cladosporium counts higher than 2.5x10(5) cfu/g. The most common
moulds found in fresh and minimally processed vegetables were Cladosporium,
Alternaria and Penicillium; less common was Geotrichum. The most frequently
isolated moulds from sprouts were Alternaria, Cladosporium, Penicillium, and
Phoma. Phoma was especially common in alfalfa sprouts. Fusarium, Rhizopus, Mucor,
and Geotrichum were isolated less often.
Note from International Specialty Supply: Click
on the names to find more information about
Alternaria,
Cladosporium,
Penicillium, and
Phoma
|
