Microbiological safety of high moisture noodles. 1. Marketplace survey of noodles sold in Australia

@inproceedings{Jensen2004MicrobiologicalSO,
  title={Microbiological safety of high moisture noodles. 1. Marketplace survey of noodles sold in Australia},
  author={Nancy J Jensen and Ailsa D. Hocking and Di Miskelly and Lana K Berghofer},
  year={2004}
}
A microbiological survey of high moisture, packaged wheat flour noodles comprised 57 refrigerated and 32 shelf stable samples. Also included were 12 samples of raw, refrigerated Asian pastry sheets. Salmonella, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli were not detected in any noodle sample, however very low numbers of Bacillus cereus ( 10 8 cfu/g). The pH range of chilled noodles (4.1 - 11.1) indicated addition of alkali to some and microbial growth and acid production… CONTINUE READING