This study was supported in part by CAI+D of Universidad Nacional del Litoral (Santa Fe - Argentina). We gratefully acknowledge the technical assistance of Tec. María A. Moguilevsky.
Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 616–618, May 1997
How to Cite
PIAGENTINI, A. M., PIROVANI, M. E., GÜEMES, D. R., DI PENTIMA, J. H. and TESSI, M. A. (1997), Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions. Journal of Food Science, 62: 616–618. doi: 10.1111/j.1365-2621.1997.tb04444.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 5/30/96; revised 9/10/96; accepted 10/8/96.
- minimally processed;
- modified atmosphere
Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4°C, 12°C and 20°C. Microbiological, appearance, odor and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. S. hadar counts were lower (p<0.05) at 4°C than at 12°C and 20°C. The score ratings for general appearance, wilting, browning and off-odor showed that all samples were commercially acceptable. Results indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.