Abstract
Bacteria, yeasts and moulds were identified as comprising the normal flora of chill stored, non-acidified vegetable salads. The isolates were chiefly Gram negative rods or Gram positive cocci and were mainly psychotrophs with some mesophiles. Pathogenic types were not found amongst the salads screened. In salad packs held at 7°C lactic acid bacteria formed a low proportion of the total population, whereas at 30°C lactic acid bacteria formed the dominant population. These differences between the population types led to the development of tests indicating shelf life or temperature abuse. A rapid test for detecting lactic acid and a technique based on the Gram stain are described as methods providing indication of temperature abuse well before visual spoilage occurred. The Limulus lysate test was shown to be a simple and rapid method for assessing the microbial quality of salads stored at chill and thus would provide a useful indicator of shelf life.
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