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Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions.

Author(s) : PIAGENTINI A. M., PIROVANI M. E., GUEMES D. R, DI PENTIMA J. H., TESSI M. A.

Type of article: Article

Summary

Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene bags, inoculated with Salmonella hadar and stored 10 days at 4, 12 and 20 deg C. Microbiological, appearance, odour and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. Results are given.

Details

  • Original title: Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions.
  • Record ID : 1998-1721
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 3
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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