Abstract
In order to clarify the bacterial contamination of commercial salada, total bacterial counts, coliform organisms, streptococci, psychrotrophic bacteria, Bacillus cereus and pH were examined with 48 samples and furthermore effects of vinegar on the growth of Bacillus cereus isolated from the same food.
The results ar e summarized as follows;
1. Mean values of total bacterial counts, plate counts of coliform organisms on desoxycholate agar medium, counts of streptococci on AC medium, psychrotrophic bacteria and pH were 5.03×104,4.83×10,1.67×10,2.30×104 and 5.10, respectively.
2. Bacterial type of coliform organisms isolated from salada was found to be mostly K. aerogenes I type.
3. Correlation coefficients between total bacterial counts and coliform organisms and between total bacterial counts and psychrotrophic bacteria were 0.387 (p<0.01) and 0.742 (p<0.001), respectively.
4. The elongation of the lag phase and also the inhibition of the growth of Bacillus cereus were performed by the addition of 1.5% vinegar to the medium (adjusted the final pH to 5).
