Journal of Food Science · 1977 · 49 citations · 2 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood SafetyVegetable ScienceFood BacteriologyFoodborne Pathogen DetectionMicrobial ContaminationMicrobial Food SafetyMicrobial Growth In FoodsMolds In FoodsBacillus SphaericusBacillus SubtilisClostridium Botulinum Food SafetyDetection Of Pathogens In VegetablesFoodborne Pathogens On VegetablesFresh-cut Vegetable MicrobiologyMicrobial Enumeration In VegetablesMolds On Vegetables
ABSTRACT 292 containers of home‐canned tomatoes and 290 containers of home‐canned green beans collected from 20 counties in Missouri were tested for the presence of viable organisms. There were 116 samples of tomatoes and 41 samples of green beans which contained viable organisms. The organisms identified were Bacillus licheniformis, B. cereus, B. subtilis, B. coagulans, B. megaterium and B. sphaericus . Molds, cocci and yeasts were observed also. Three tomato samples had pH levels above 4.8 which could have made a good medium for growth of Clostridium botulinum .
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