A novel approach for calculating shelf life of minimally processed vegetables

For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.

The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.

food microbiology lettuce carrot fennel TVC stomacher 400

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

Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables

A Stomacher® 400 was used to aid the study into whether electrolyzed water could be used as a disinfectant for fresh-cut vegetables. The Stomacher® 400 was used to conduct a homogenate test. The study found that electrolyzed water containing 15 to 50 ppm available Chlorine was effective as a disinfectant for fresh-cut vegetables without causing discolouration.

food microbiology carrot peppers spinach radish potato TVC stomacher 400