The microbiology of mixed salad containing raw and cooked ingredients without dressing |
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Authors: | Christophe Nguyen-the Boris Halna-du-Frétay & Alexandra Abreu da Silva |
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Affiliation: | Institut National de la Recherche Agronomique, Station de Technologie des Produits Végétaux, Site Agroparc, Domaine St-Paul, 84914 Avignon Cedex 9, France |
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Abstract: | Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides , whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes , artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive. |
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Keywords: | Acetic acid citric acid endive Listeria monocytogenes sweet corn |
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