The Stomacher® 400 was used to process vegetable samples for a period of minute as part of the study to test the effect of gamma irradiation on the microbiological quality of minimally processed vegetables. The study found that there was no significant differences present in sensory total quality between the control and the irradiated vegetable and between days of storage.
The aim of this study was to compare two previously tested buffers and three extraction methods to find out if any combination was superior for detection of Cryptosporidium oocysts on lettuce and raspberries. No significant differences between use of different buffers or extraction methods were found and thus, no combination can be said to be
superior to the others. To find any differences, investigations with a higher number of
replicates may be required. Stomacher® Bags were used as part of this study.
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.
A Stomacher® 400 was used to test salad samples as part of the development and evaluation of a 16S ribosomal DNA Array-Based Approach for describing complex microbial communities in ready-to-eat vegetable salads packed in a modified atmosphere. The practical implications of these results are that microbial communities in ready-to-eat vegetable salads can be diverse and that microbial composition is dependent both on the origin of the raw material and on the storage conditions.
Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.
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.