CONTAMINATION OF FROZEN VEGETABLES BY COAGULASE-POSITIVE STAPHYLOCOCCI1
- 1 May 1965
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 28 (5) , 149-151
- https://doi.org/10.4315/0022-2747-28.5.149
Abstract
The incidence of coagulase-positive staphylococci was determined in 112 samples of peas, green beans, and corn collected during different stages of processing for freezing. The highest staphylococcal counts were found in peas, 7.3 per g, while the greatest percentage of staphylococcal contaminated samples, 64%, was obtained with corn. The data indicated that although the hands of employees were a major source of these organisms, other factors were also involved. The gravity separator, used in the processing of peas, was found to be a potential area for staphylococcal build-up.This publication has 1 reference indexed in Scilit:
- ATTEMPT IN CLASSIFICATION OF CATALASE-POSITIVE STAPHYLOCOCCI AND MICROCOCCIJournal of Bacteriology, 1962