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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