Abstract
A methylene blue dye reduction test has been assessed as a simple rapid means of monitoring microbial contamination of frozen peas. Experiments using cultures of pea microflora showed a linear relationship between decolourization time and aerobic plate count (APC). In subsequent experiments during the 1983/4 harvesting season dye reduction tests and APC were carried out on 389 frozen pea samples obtained from three commercial factories. A significant correlation was obtained, although longer decolourization times were recorded for equivalent APC. Average decolourization times for frozen pea samples were 8 h and 11 h for counts of 10 5 and 10 4 cfug −1 respectively. A standard calibration curve for peas is included and the method is recommended for monitoring plant hygiene in vegetable freezing factories.
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