Microflora in a Pickled Vegetable Salad

Microflora in a Pickled Vegetable Salad

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: The microflora in a pickled vegetable salad consists of a wide variety of bacteria which originated on the fresh vegetables used. The marinade consisted of water, rice wine (1 percent ethanol), 5 percent salt, and Szechuan peppercorns. (Enhanced SEM, microscope magnification 14,000x, image width: 9.14 micrometers, bar: 2 micrometers)

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Keywords: bacteria, bacterial, bacteriology, bacterium, food bacteria, food poisoning, food science, marinades, micro-organisms, microbe, microbes, microbiology, microflora, microscopy, pickled vegetable, pickled vegetables, salads, scanning electron micrograph, scanning electron microscopy, sem, vegetable salads

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