Microbiological Spoilage of Fruits and Vegetables

Microbioloigical spoilage of fruit and veg. Sample prep in Seward Stomacher®

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.

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