Simple Method of Sample Preparation for Bacterial Counts in Quality Control of Frozen Vegetables ¹

Samples of frozen broccoli, cauliflower, mixed vegetables, peas and corn were prepared for coliforms, enterococcal and aerobic plate counts by: (a) official blending technique, (b) shaking in dilution blanks by hand, and (c) by dry dispersion in plastic bags with an in-house-made press (SVC-Press) followed by addition of diluent and hand shaking. Bacterial counts with the SVC-Press were comparable to those of the standard blending method and superior to those of the shake bottle method used for quality control in many food industry operations. The press was made of aluminum and plexi-glass with simple tools at a cost of $365.00. The SVC-Press provides bacterial recoveries statistically comparable to blending along with simplified sample handling, reduction in labor cost and instrument cost affordable to small frozen food industrial operations.