Potential of Lactobacillus casei, culture permeate, and lactic acid to control microorganisms in ready-to-use vegetables

Journal of Food Protection

Volumn 60, Issue 12, 1997, Pages 1564-1567

  Torriani, Sandra ^a   Orsi, Carla ^b   Vescovo, Marisa ^b  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Antimicrobial agents; Lactic acid; Lactobacillus casei; Microflora control; Ready to use vegetables

Indexed keywords

EID: 0031473617     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.12.1564     Document Type: Article

References (15)

1. Berrang, M. E., R. E. Brackett, and L. R. Beuchat. 1989. Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere. Appl. Environ. Microbiol. 55:2167-2171.
2. Beuchat, L. R., and R. E. Brackett. 1990. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. Appl. Environ. Microbiol. 57:1367-1371.
3. Brocklehurst, T. F., C. M. Zaman-Wong, and B. M. Lund. 1987. A note on the microbiology of retail packs of prepared salad vegetables. J. Appl. Bacteriol. 63:409-415.
4. Carlin, F., and C. Nguyen-The. 1994. Fate of Listeria monocytogenes on four types of minimally processed green salads. Lett. Appl. Microbiol. 18:222-226.
5. Gonzales, B., M. P. Leon, D. Fernandez-Cuesta, and E. Moreno. 1987. Incidence of potential (Salmonella, E. coli) and opportunistic (Pseudomonas) pathogens in fresh vegetables. Alimentaria 185:85-86.
6. Huxoll, C. C., and H. Bolin. 1989. Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technol. 43:124-128.
7. Marchetti, R., M. A. Casadei, and M. E. Guerzoni. 1992. Microbial population dynamics in ready-to-use vegetable salads. Ital. J. Food Sci. 2:97-108.
8. Palumbo, S. A., F. Maxino, A. C. Williams, R. L. Buchanan, and D. W. Thayer. 1985. Starch-ampicillin agar for the quantitative detection of Aeromonas hydrophila. Appl. Environ. Microbiol. 50:1027-1030.
9. Rickmers, A. D., and H. N. Todd. 1967. Statistics: An introduction. McGraw-Hill Book Company, New York.
10. Saddik, M. F., M. R. El-Sherbeeny, and F. L. Bryan. 1985. Microbiological profiles of Egyptian raw vegetable salads. J. Food Prot. 48:883-886.
11. Scolari, G., M. Vescovo, L. Caravaggi, and V. Bottazzi. 1993. Antagonistic activity of Lactobacillus strains. Ann. Microbiol. 43:85-90.
12. Sizmur, K., and C. W. Walker. 1988. Listeria in prepacked salads. Lancet i:1167.
13. Stiles, M. E. 1996. Biopreservation by lactic acid bacteria. Antonie van Leeuwenoek 70:331-345.
14. Vescovo, M., C. Orsi, G. Scolari, and S. Torriani. 1995. Inhibitory effect of selected lactic acid bacteria on microflora associated with ready-to-use vegetables. Lett. Appl. Microbiol. 21:121-125.
15. Vescovo, M., S. Torriani, C. Orsi, F. Macchiarolo, and G. Scolari. 1996. Application of antimicrobial producing lactic acid bacteria to control pathogens in ready-to-use vegetables. J. Appl. Bacteriol. 81:113-119.