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Moulds and yeasts in fruit salads and fruit juices.
Food Microbiol. 2006 Oct; 23(7):684-8.FM

Abstract

Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice.

Authors+Show Affiliations

Center for Food Safety and Applied Nutrition (HFS-315), Food and Drug Administration, College Park, MD 20740, USA. vtournas@cfsan.fda.govNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

16943069

Citation

Tournas, V H., et al. "Moulds and Yeasts in Fruit Salads and Fruit Juices." Food Microbiology, vol. 23, no. 7, 2006, pp. 684-8.
Tournas VH, Heeres J, Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiol. 2006;23(7):684-8.
Tournas, V. H., Heeres, J., & Burgess, L. (2006). Moulds and yeasts in fruit salads and fruit juices. Food Microbiology, 23(7), 684-8.
Tournas VH, Heeres J, Burgess L. Moulds and Yeasts in Fruit Salads and Fruit Juices. Food Microbiol. 2006;23(7):684-8. PubMed PMID: 16943069.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Moulds and yeasts in fruit salads and fruit juices. AU - Tournas,V H, AU - Heeres,J, AU - Burgess,L, Y1 - 2006/03/20/ PY - 2005/08/01/received PY - 2006/01/17/revised PY - 2006/01/17/accepted PY - 2006/9/1/pubmed PY - 2006/9/26/medline PY - 2006/9/1/entrez SP - 684 EP - 8 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 7 N2 - Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943069/Moulds_and_yeasts_in_fruit_salads_and_fruit_juices_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(06)00023-2 DB - PRIME DP - Unbound Medicine ER -