Microbiology of chili bo, a popular Malaysian food ingredient

• Main Authors: Leisner, Jorgen Johannes, Rahmat Ali, Gulam Rusul, Wee, Bee Wah, Boo, Huey Chern, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: International Association of Milk, Food and Environmental Sanitarians 1997
• Online Access: http://psasir.upm.edu.my/id/eprint/51039/1/51039.pdf; http://psasir.upm.edu.my/id/eprint/51039/; http://jfoodprotection.org/doi/abs/10.4315/0362-028X-60.10.1235?code=fopr-site

The predominant microbial flora of a specific Malaysian food ingredient. chili bo (containing 9% ground dried chilies. 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was e...