PACKAGING AND STORAGE EFFECTS ON MICROBIOLOGICAL QUALITY OF DRIED HERBS

被引：13
|
作者：
MALMSTEN, T
PAAKKONEN, K
HYVONEN, L
机构：
[1] Dept of Food Chemistry & Technology, Univ. of Helsinki, Helsinki
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb05407.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Two hundred herb samples were investigated for microbiological quality. Effects of drying method, type package, and storage conditions were determined for dill, basil, marjoram, and wild marjoram. Total aerobic count ranged from 10(4) to 10(7)/g dried material. Molds and aerobic sporeformers, especially Bacillus cereus, were detected in most samples; fecal indicator organisms were found infrequently. The number of most vegetative microbes was affected by the drying method. Microbes survived air-drying better than freeze-drying. Packaging affected microbial content. The lethal effect of storage time was most clearly shown when the herbs were packed in oxygen-containing packages.
引用
收藏
页码：873 / 875
页数：3
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