The Microflora of Parsley
- 1 December 1976
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (12) , 837-840
- https://doi.org/10.4315/0022-2747-39.12.837
Abstract
Commercially available parsley is a heavily contaminated product. The possible public health significance of this observation is discussed. Parsley with the roots intact is also heavily contaminated. However, microorganisms indicative of fecal contamination could be found much less frequently and less numerously. For this reason it is concluded that standards for Escherichia coli and/or D-streptococci might serve as a useful public health precaution.This publication has 1 reference indexed in Scilit:
- A Microbiological Survey of Three Fresh Green Salads-Can Guidelines be Recommended for these Foods?Journal of Milk and Food Technology, 1976