Chemical Control of Microorganisms in Dehydrated Vegetables

摘要

1.The following compounds have been used in a study of chemical control of raicrobial populations of unblanched dehydrated vegetables:Sorbic acid, sulfur dioxide, peracetic acid, penicillin, dehydrostreptomycin, polymyxin B, and aureomycin.n2. Contoinations of these compounds caused a further reduction in the “total” cotfnts but it is questionable if the addition of two chemicals accomplishesnehough more to merit consideration.n3. Sulfur dioxide (in a concentration of 4.4 mg/gm. of product) causet severe loss of flavor in garlic and onions and some bleaching of color.n4. Peracetic acid (in a concentration of 0.44 mg/gm.) caused some pinking in onions.