Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Fermented and Acidified Vegetables

Authors
item Fleming, Henry
item McFeeters, Roger
item Breidt, Frederick

Submitted to: Compendium of Methods for the Microbiological Examination of Foods
Publication Type: Book / Chapter
Publication Acceptance Date: June 1, 1998
Publication Date: N/A

Interpretive Summary: The methods described here should prove useful to those concerned with the examination of certain types of manufactured pickles, particularly those products undergoing spoilage as the result of microbial activity. The methods also should prove helpful to research workers interested in conducting studies on predominating microbial changes occurring in certain brined and salted vegetables during natural fermentation and curing. The new edition of this chapter includes updates on analytical methods and additional discussion on the potential for growth/survival of spoilage and pathogenic bacteria in fermented and acidified vegetables.

Technical Abstract: The methods described here should prove useful to those concerned with the examination of certain types of manufactured pickles, particularly those products undergoing spoilage as the result of microbial activity. The methods also should prove helpful to research workers interested in conducting studies on predominating microbial changes occurring in certain brined and salted vegetables during natural fermentation and curing. The new edition of this chapter includes updates on analytical methods and additional discussion on the potential for growth/survival of spoilage and pathogenic bacteria in fermented and acidified vegetables.

Last Modified: 7/25/2014
Footer Content Back to Top of Page