Journal of Food Science · 1993 · 25 citations · 32 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PackagingFood SafetyFood-packaging InteractionsMicrobial ContaminationPackaging Effects On QualityPackaging Of VegetablesShelf Life PhysiologyStorage Effects On QualityFresh-cut Vegetable MicrobiologyListeria Contamination In VegetablesListeria Monocytogenes ContaminationOxygen Transmission RateOxygen Transmission TestingPackaging Effects On Shelf LifePackaging For Fresh-cut VegetablesPackaging Material Effects
ABSTRACT 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).
32
Epidemic Listeriosis — Evidence for Transmission by Food
Walter F. Schlech, Pierre Lavigne, Robert Bortolussi et al. · New England Journal of Medicine · 1983 · 1.5K citations
Listeria monocytogenes and listeric infections.
M L Gray, A H Killinger · Bacteriological Reviews · 1966 · 388 citations · Full text
Microbiology of fermented foods
Alan P. Smith · Biochemical Education · 1998 · 322 citations