Biomaterial Database

Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere. 1989

M E Berrang, and R E Brackett, and L R Beuchat

Department of Food Science and Technology, University of Georgia, Griffin 30223-1797.

The effects of controlled-atmosphere storage (CAS) on the survival and growth of Aeromonas hydrophila on fresh asparagus, broccoli, and cauliflower were examined. Two lots of each vegetable were inoculated with A. hydrophila 1653 or K144. A third lot served as an uninoculated control. Following inoculation, vegetables were stored at 4 or 15 degrees C under a CAS system previously shown to extend the shelf life of each commodity or under ambient air. Populations of A. hydrophila were enumerated on the initial day of inoculation and at various intervals for 10 days (15 degrees C) or 21 days (4 degrees C) of storage. Direct plating of samples with selective media was used to enumerate A. hydrophila. The organism was detected on most lots of vegetables as they were received from a commercial produce supplier. Without exception, the CAS system lengthened the time vegetables were subjectively considered acceptable for consumption. However, CAS did not significantly affect populations of A. hydrophila which survived or grew on inoculated vegetables.

UI	MeSH Term	Description	Entries
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D000333	Aeromonas	A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that occurs singly, in pairs, or in short chains. Its organisms are found in fresh water and sewage and are pathogenic to humans, frogs, and fish.
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures
D013997	Time Factors	Elements of limited time intervals, contributing to particular results or situations.	Time Series,Factor, Time,Time Factor
D014675	Vegetables	A food group comprised of EDIBLE PLANTS or their parts.	Vegetable
D015169	Colony Count, Microbial	Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.	Agar Dilution Count,Colony-Forming Units Assay, Microbial,Fungal Count,Pour Plate Count,Spore Count,Spread Plate Count,Streak Plate Count,Colony Forming Units Assay, Microbial,Colony Forming Units Assays, Microbial,Agar Dilution Counts,Colony Counts, Microbial,Count, Agar Dilution,Count, Fungal,Count, Microbial Colony,Count, Pour Plate,Count, Spore,Count, Spread Plate,Count, Streak Plate,Counts, Agar Dilution,Counts, Fungal,Counts, Microbial Colony,Counts, Pour Plate,Counts, Spore,Counts, Spread Plate,Counts, Streak Plate,Dilution Count, Agar,Dilution Counts, Agar,Fungal Counts,Microbial Colony Count,Microbial Colony Counts,Pour Plate Counts,Spore Counts,Spread Plate Counts,Streak Plate Counts