Premium
Packaging Effects on Growth of Listeria innocua in Shredded Cabbage
Author(s) -
OMARY M.B.,
TESTIN R.F.,
BAREFOOT S.F.,
RUSHING J.W.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04341.x
Subject(s) - listeria , food science , listeria monocytogenes , citric acid , chemistry , inoculation , population , horticulture , biology , bacteria , medicine , genetics , environmental health
Freshly shredded white cabbage was treated with citric acid and sodium erythorbate, inoculated with Listeria innocua (in lieu of Listeria monocytogenes ), and packaged in 230g lots in four types of retail bags with oxygen transmission rates (OTRs) of 5.6, 1,500, 4,000, and 6,000 cc O 2 /m 2 /24 hr, then stored 21 days at 11°C. After 14 days, L. Innocua decreased in cabbage stored in three films. After 21 days, Listeria population increased in all packages, but the increase was less (p<0.05), for cabbage packaged in film with the highest OTR (commercial film).