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Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions
Author(s) -
PIAGENTINI ANDREA M.,
PIROVANI MARiA E.,
GÜEMES DANIEL R.,
PENTIMA JORGE H.,
TESSI MARiA A.
Publication year - 1997
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.1365-2621.1997.tb04444.x
Subject(s) - food science , salmonella , mesophile , browning , odor , shelf life , inoculation , bacterial growth , chemistry , biology , horticulture , bacteria , genetics , organic chemistry
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.