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Microbiological quality and the inability of proteolytic Clostridium botulinum to produce toxin in film-packaged fresh-cut cabbage and lettuce.

Author(s) : HAO Y. Y., BRACKETT R. E., BEUCHAT L. R., DOYLE M. P.

Type of article: Article

Summary

Shredded cabbage and lettuce inoculated with about 100 spores/gramme were placed in bags composed of the two films (1.4 kg/bag), and the bags were then vacuum sealed. Produce was stored at 4, 13, and 21 deg C for up to 21 (cabbage) or 28 (lettuce) days and analyzed periodically. At each sampling time, the gas composition within the bags, pH of the produce, and microbial populations were determined. In addition, the presence of botulinal toxin was determined.

Details

  • Original title: Microbiological quality and the inability of proteolytic Clostridium botulinum to produce toxin in film-packaged fresh-cut cabbage and lettuce.
  • Record ID : 1999-3009
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 9
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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