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King AD, Michener HD, Bayne HG, et al. Microbial studies on shelf life of cabbage and coleslaw. Appl Environ Microbiol. 1976;31(3):404-7doi: 10.1128/aem.31.3.404-407.1976.
King, A. D., Michener, H. D., Bayne, H. G., & Mihara, K. L. (1976). Microbial studies on shelf life of cabbage and coleslaw. Applied and environmental microbiology, 31(3), 404-7. https://doi.org/10.1128/aem.31.3.404-407.1976
King, A D, et al. "Microbial studies on shelf life of cabbage and coleslaw." Applied and environmental microbiology vol. 31,3 (1976): 404-7. doi: https://doi.org/10.1128/aem.31.3.404-407.1976
King AD, Michener HD, Bayne HG, Mihara KL. Microbial studies on shelf life of cabbage and coleslaw. Appl Environ Microbiol. 1976 Mar;31(3):404-7. doi: 10.1128/aem.31.3.404-407.1976. PMID: 16345155; PMCID: PMC169787.
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Appl Environ Microbiol. 1976 Mar;31(3):404-7. doi: 10.1128/aem.31.3.404-407.1976.

Microbial studies on shelf life of cabbage and coleslaw.

Applied and environmental microbiology

A D King, H D Michener, H G Bayne, K L Mihara

Affiliations

  1. Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Berkeley, California 94710.

PMID: 16345155 PMCID: PMC169787 DOI: 10.1128/aem.31.3.404-407.1976

Abstract

The microbiology of a common commercial type of coleslaw was investigated with the objective of extending its shelf life at refrigerator temperature by delaying microbiological spoilage. Cabbage, its principal ingredient, had a total bacterial count of about 10/g. Microbial growth in cabbage was prevented by storage at 1 C but not at 10 C or above. In coleslaw, the cabbage flora died and was replaced by the flora of the cultured sour cream contained in the dressing. At 14 C, the total count increased and the coleslaw deteriorated organoleptically. At 7 C, bacterial growth was suppressed but organoleptic deterioration occurred as rapidly as at 14 C. Thus, the deterioration was caused primarily by the physiological breakdown of plant tissue rather than by microorganisms, as was the original premise.

References

  1. J Bacteriol. 1952 Apr;63(4):487-94 - PubMed

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