SOME ASPECTS OF THE MICROBIOLOGY OF FROZEN PEAS

Abstract

Summary The number of bacteria present in commercially frozen peas was found to be usually between 10 4 and 10 6 /g. Most of the organisms were of two species, Leuconostoc mesenteroides and Streptococcus lactis . After thawing the leuconostocs multiplied more rapidly than the streptococci and in 48 hr the former constituted almost the entire population. Growth studies of four isolates of each of the above species, both in laboratory media and on blanched peas, showed no difference in growth rates before and after freezing. When some organisms, including potential pathogens, were inoculated on to peas rapid multiplication took place even in the presence of leuconostocs or streptococci.