Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions
1997
Piagentini, A.M. | Pirovani, M.E. | Guemes, D.R. | Pentima, J.H. di | Tessi, M.A.
Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4 degrees C, 12 degrees C and 20 degrees 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 degrees C than at 12 degrees C and 20 degrees 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.
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