Journal of Food Science · 1997 · 33 citations · 9 references
Food PackagingMonooriented PolypropyleneFood Processing FacilitiesMicrobial HazardFood ControlFood MicrobiologyStorage Abuse ConditionsPublic HealthSalmonella HadarStorage TimeHealth SciencesFoodborne PathogensMicrobial ControlFoodborne HazardFood QualityFood PreservativesFood Safety Risk AssessmentFood SafetyMicrobial ContaminationFoodborne IllnessMicrobiology
ABSTRACT 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.
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Larry R. Beuchat, Robert E. Brackett · Journal of Food Science · 1990 · 270 citations
Food Packaging, Food Preservation, Food Processing Facilities +19