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Updated: Jan 27, 2026

Bergmeyer Glucose Quantification for Microbiological Samples

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Published on: January 17, 2025

Microbiological Quality of Commercial Tofu.

T G Rehberger¹, L A Wilson¹, B A Glatz¹

¹Department of Food Technology, Iowa State University, Ames, Iowa 50011.

Journal of Food Protection

|March 30, 2019

Summary

Commercial tofu often exceeds safe microbial limits, with high levels of total aerobic organisms and coliforms. Improving sanitation and refrigeration is crucial for safer tofu products.

Area of Science:

Food Science
Microbiology
Food Safety

Background:

Tofu is a widely consumed soy product.
Microbiological quality is essential for food safety and shelf-life.
Limited data exists on the microbial load of commercial tofu at retail.

Purpose of the Study:

To assess the microbiological quality of commercial tofu.
To determine levels of various microbial groups in tofu.
To evaluate the impact of storage conditions on microbial growth.

Main Methods:

Developed a sampling method for accurate tofu microbial counts.
Performed plate counts for total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts, molds, and staphylococci.
Analyzed 60 tofu samples from four brands and assessed microbial growth during simulated storage.

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Main Results:

83% of tofu lots exceeded 10^6 CFU/g for total aerobic counts.
67% of lots had coliform counts over 10^3 CFU/g.
Tofu stored until the pull date showed increased total and psychrotrophic counts.

Conclusions:

Commercial tofu frequently exhibits high microbial loads, particularly coliforms.
Processors must enhance sanitation and processing to reduce initial microbial contamination.
Retailers need to ensure consistent, colder refrigeration to maintain tofu quality.