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Microbiological Spoilage of Fruits and Vegetables

The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require re-sterilization between samples), and reportedly provides a high rate of recovery of viable microbes from the sample (Sharpe, Hearn, & Kovacs-Nolan, 2000; Wu, Jitareerat, & Fung, 2003).

Physically dislodging the microbes can be accomplished by palpating the sample in a Stomacher for up to 2 min.

food microbiology fruit vegetable TVC stomacher 400