Pasteurized Dried Fruits

Publisher Website
Google Scholar
Abstract
The author found the number of organisms on dried fruits variable, being lowest in sulphured, somewhat higher in pasteurized, and highest in raw fruits. Of bacteria, anaerobes occurred in over 1/2 the samples; cocci were relatively abundant. Of 79 samples examined, only 8 showed lactose fermenters; none were Escherichia coli and several were probably Aerobacter aerogenes. Molds often outnumbered bacteria. Aspergillus was commonest; its spores often survived effective pasteurization. In 60 of the samples, yeasts failed to develop on nutrient agar. Dates, raisins, prunes and figs may be pasteurized without injury. Laboratory tests of various dried fruits proved that with humidities of 70-100% and holding for 30-90 min., temp. of 160-185[degree] F. in the fruit are effective. Escherichia coli and Eberthella typhi were the test organisms used. Acid fruits, with their lower pH, may be pasteurized at lower temp.

This publication has 4 references indexed in Scilit: