Microanalytical Quality of Tomato Products: Juice, Paste, Puree, Sauce and Soup

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Abstract
A national retail market survey was conducted to determine the sanitary quality of tomato products: juice, paste, puree, sauce and soup. The official methods of the Association of Official Analytical Chemists were used to count molds, rot fragments, fly eggs and maggots. The most frequently encountered defect was mold decomposition. Howard mold counts for all products ranged from 0 to 57%. Mold count means ranged from 2.0 to 9.4%. The percent of samples containing mold ranged from 55.4% for tomato soup to 98.9% for tomato paste. Rot fragment counts ranged from 0 to 560/g, fly egg counts ranged from 0 to 5 and maggot counts ranged from 0 to 2/100-g sample.

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