ShareClostridium botulinum toxin formation in romaine lettuce and shredded cabbage: effect of storage and packaging conditions.
Author(s) : PETRAN R. L., SPERBER W. H., DAVIS A. B.
Type of article: Article
Summary
The potential for growth and toxin production by Clostridium botulinum spores was investigated in samples of fresh-cut romaine lettuce and shredded cabbage packaged in vented and nonvented flexible pouches at storage temperatures of 4.4, 12.7, and 21 deg C for up to 28 days. Before sealing, half of the packages were vented. Results are given.
Details
- Original title: Clostridium botulinum toxin formation in romaine lettuce and shredded cabbage: effect of storage and packaging conditions.
- Record ID : 1996-1019
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 6
- Publication date: 1995/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Prepared food; Clostridium; Cabbage; Toxin; Salad; Ready to use; Vegetable; Lettuce; Cold storage; Packaging
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EFFECT OF PREPACKAGING AND PREHARVEST SPRAYS OF...
- Author(s) : CHIKKASUBBANNA V.
- Date : 1991
- Languages : English
- Source: Indian Food Packer - vol. 45 - n. 2
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- Author(s) : CARLIN F., PECK M. W.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Presence of Yersinia spp in ready-to-serve salads.
- Author(s) : GALLI A., FRANZETTI L., BERTELLI L.
- Date : 1992
- Languages : Italian
- Source: Ann. Microbiol. Enzimol. - vol. 42 - n. 2
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- Author(s) : HEIMDAL H., KUEHN B. F., POLL L., LARSEN L. M.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
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Colour, taste, texture and shelf life of crisph...
- Author(s) : ROSENFELD H. J., SUNDELL H. A.
- Date : 1992/10/01
- Languages : English
- Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
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