A survey of the microbial population and ethanol content of bagged salad.
Five nationally and regionally distributed brands of ready-to-eat salads in sealed bags were sampled from major supermarket chains. At time of purchase, product temperature was 4 to 7 degrees C; the mean mesophilic microbial population was 1.0 x 10(7) CFU/g; the yeast population was 210 CFU/g; the mean headspace O2 and CO2 concentrations were 1.2 and 12%, respectively; and the ethanol content was 700 ppm. For samples analyzed on the expiration date (14 to 16 days after packaging) the mean mesophilic microbial population was 6 x 10(7) CFU/g; ethanol content was 1,500 ppm; and the headspace gas had not markedly changed from time of purchase.
Hagenmaier
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U.S. Citrus and Subtropical Products Laboratory, USDA, Winter Haven, Florida 33883-1909, USA. bobhagmn@aol.com
Baker
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D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D002245:Carbon Dioxide / Q000032:analysis; D015169:Colony Count, Microbial; D000431:Ethanol / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging; D005658:Fungi / Q000254:growth & development* / Q000302:isolation & purification; D018545:Lactuca / Q000737:chemistry* / Q000382:microbiology*; D010100:Oxygen / Q000032:analysis
D002245:Carbon Dioxide; D000431:Ethanol; D010100:Oxygen