Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes

Table 6

Evaluation of microbiological quality of dried grapes under optimum conditions (5 min blanching in a solution of NaOH at 1% concentration; ; ; 5% of Na₂S₂O₅) after one year of storage at room temperature.

	CBT	Entero	Coliforms	E. coli	Lactic bacteria	Bacillus spp.	Yeasts	Molds	Sulfite reducing clostridia	Salmonella spp.	L. monocytogenes
control	1460	<10	<10	<10	<10	<10	<100	<100	<10	nd	nd
5% Na2S2O5	400	<10	<10	<10	<10	<10	<100	<100	<10	nd	nd

CBT: total bacterial load; Entero: Enterobacteriaceae; nd: not detected. Values of the loads are expressed as log UFC/g and UFM/g.