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Article: Researchers from Department of Agriculture describe findings in food protection.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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"This study investigated the effect of storage temperature and time on the survival and growth of Escherichia coli O157:H7, the growth of indigenous microorganisms, and the changes in product quality of packaged baby spinach. Commercial packages of spinach within 2 days of processing were cut open at one end, sprayed with fine mists of E. coli O157:H7 inoculum, resealed, and then stored at 1, 5, 8, and 12 degrees C for 12 days until their labeled best-if-used-by dates," researchers in the United States report.
"Microbial enumeration and product quality evaluation were conducted on day(s) 0, 3, 6, 9, and 12 postinoculation. Spinach held at 12 degrees C supported ...