Moulds and yeasts in fresh and minimally processed vegetables, and sprouts.

@article{Tournas2005MouldsAY,
  title={Moulds and yeasts in fresh and minimally processed vegetables, and sprouts.},
  author={V H Tournas},
  journal={International journal of food microbiology},
  year={2005},
  volume={99 1},
  pages={71-7}
}
  • V H Tournas
  • Published 2005 in International journal of food microbiology
A limited survey of fresh and minimally processed vegetables, and sprouts was conducted in the Washington, DC area to determine if potentially toxigenic and pathogenic fungi were present in these commodities. Thirty-nine ready-to-eat salads, 29 whole fresh vegetables and 116 sprout samples (bean, alfalfa, broccoli, crunchy, garlic, spicy, onion, clover, lentil and multi-seed sprouts) were purchased from 13 local supermarkets and tested for yeast and mould counts as well as the presence of… CONTINUE READING
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