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Microbiologia degli alimenti pp 133–156Cite as

Prodotti ortofrutticoli

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Part of the book series: Food ((FOOD))

Estratto

Si presume che la flora microbica dei prodotti della terra rispecchi quella del suolo in cui questi sono cresciuti, sebbene esistano delle eccezioni. Gli attinomiceti (forme appartenenti ai Gram-positivi) sono i batteri più abbondanti nei terreni stabili, tuttavia raramente vengono rinvenuti sui prodotti vegetali. Per contro, i batteri lattici, pur essendo raramente presenti nel suolo, rappresentano una parte significativa della popolazione batterica dei vegetali e dei prodotti da essi derivati. La completa esposizione all’ambiente dei prodotti vegetali fornisce numerose opportunità di contaminazione microbica. I rivestimenti protettivi di frutta e ortaggi, come pure i valori di pH, che in alcuni casi sono inferiori a quelli ideali per lo sviluppo dei microrganismi, costituiscono parametri importanti per la microbiologia di questi prodotti.

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Editors and Affiliations

  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Prodotti ortofrutticoli. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_6

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