Research Note: Microbiological Survey of Tofu Sold in a Rural Illinois County

摘要

The purpose of this study was to determine the microbial status of tofu sold in a rural Illinois county and assess the factors contributing the to the safety of tofu. Six brands of tofu from eight different stores (60 total samples) were purchased and analyzed for temperature, pH, total aerobic bacteria, and the presence of coliforms. Relationships between age, temperature, pH of tofu, and total aerobic bacteria were tested. An analysis of variance was also performed to test for differences in total bacterial counts among the brands.