A Survey of the Microbial Population and Ethanol Content of Bagged Salad

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Abstract
Five nationally and regionally distributed brands of ready-to-eat salads in sealed bags were sampled from major supermarket chains. At time of purchase, product temperature was 4 to 7°C; the mean mesophilic microbial population was 1.0 × 107 CFU/g; the yeast population was 210 CFU/g; the mean headspace O2 and CO2 concentrations were 1.2 and 12%, respectively; and the ethanol content was 700 ppm. For samples analyzed on the expiration date (14 to 16 days after packaging) the mean mesophilic microbial population was 6 × 107 CFU/g; ethanol content was 1,500 ppm; and the headspace gas had not markedly changed from time of purchase.

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