Packaging Effects on Growth of Listeria innocua in Shredded Cabbage |
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| Authors: | M.B. OMARY R.F. TESTIN S.F. BAREFOOT J.W. RUSHING |
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| Affiliation: | Authors Omary, Testin, and Barefoot are with the Food Science Dept., Clemson Univ., Clemson, SC 29634–0371. Author Rushing is with the Horticulture Dept., Clemson Univ., Coastal Research Center, 2865 Savannah Hwy, Charleston, SC 29414. Address in-quires to M.B. Omary. |
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| 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 O2/m2/24 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). |
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| Keywords: | cabbage listeria packaging microbes |
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