PMID: 9168312Apr 29, 1997Paper

Determination of ready-to-eat vegetable salad shelf-life

International Journal of Food Microbiology
R M García-Gimeno, G Zurera-Cosano

Abstract

The shelf-life of ready-to-eat vegetable salads established by manufacturers is usually 7-14 days depending on the type of vegetable, and is determined by loss in organoleptic qualities. A more objective method to predict shelf-life and spoilage would be desirable. The present study monitored the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 degrees C, 10 degrees C and 15 degrees C. Changes in carbon dioxide and oxygen concentrations and pH were also monitored. Predictive modelling was used to established a theoretical shelf-life time as a function of temperature. Lactic acid bacteria at levels of 10(6) cfu/g appeared to be related to both spoilage and theoretically-predicted shelf-life values.

References

Nov 1, 1987·The Journal of Applied Bacteriology·T F BrocklehurstB M Lund
Mar 1, 1972·Canadian Journal of Microbiology·D S Clark, T Burki
Nov 1, 1994·International Journal of Food Microbiology·J Baranyi, T A Roberts
Jun 1, 1994·Plant Foods for Human Nutrition·S Dahiya, A C Kapoor

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Citations

Dec 24, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Syed Wasim Ahmad ShahMuhammad Liaquat
May 9, 2015·International Journal of Systematic and Evolutionary Microbiology·Ulrike LyhsPeter Vandamme
Jun 5, 2010·Journal of Applied Microbiology·R Van Houdt, C W Michiels
Feb 19, 2005·International Journal of Food Microbiology·V H Tournas
Mar 31, 2017·Journal of Food Protection·Nuria García-MartínezJosé A Gabaldón
Nov 5, 1999·Applied and Environmental Microbiology·J M MembréC Chéné

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