Abstract
Bacterial counts of “soul foods” obtained from 10 farm families and 10 supermarkets were determined. Total plate count means for farm family vegetables ranged from 1.5 × 106/g to 2.9 × 106/g, and 2.0 × 102/g to 3.1 × 105/g for vegetables purchased at the retail sales establishments. Pig offal samples with the highest total plate counts were pigtails, 4.8 × 108/g and maws, 4.5 × 108/g from farm families; and pigtails, 2.8 × 109/g, neck bones, 2.4 × 109/g from the retail sources. Fecal coliforms were not detected in any of the vegetable samples but were isolated from 24% of the pig offals. Sixty percent of all of the foods were positive for Salmonella and 96% were positive for coagulase-positive Staphylococcus aureus. Clostridium perfringens was only detected in one sample, chitterlings from a retail source.
Published Version
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