Vegetables and Vegetable Products

Abstract

Useful testing for the microbiological safety and quality of vegetable products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh and fresh cut vegetables, cooked vegetables, frozen vegetables, canned vegetables, dried vegetables, fermented and acidified vegetables, sprouted seeds, and mushrooms. Specific recommendations and sampling plans are provided, where appropriate.