ABSTRACTCommercially prepared salads from nine different producers were examined for the number of aerobic, psychrotrophic and coliform organisms, the number of yeast and molds, and pH. Samples were examined twice: once when received and once 5 days following the designated expiration date. Colonies from both sets of plates were selected, based on visual differences, for purification and identification in an attempt to determine what bacteria were present in the salads. Organisms recovered included the generaBacillus, Lactobacillus, Leuconostoc, Streptococcus, Micrococcus, Staphylococcus, Pseudomonas, Xanthomonas, Escherichia, Citrobacter, Enterobacterand oneActinomyces. The genera found in largest numbers wereBacillus, Lactobacillus, Leuconostoc, andStreptococcus
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