SHELF-LIFE OF COLESLAW MADE FROM CABBAGE TREATED WITH GASEOUS ACETIC-ACID

Coleslaw containing 25% mayonnaise was formulated with untreated cabba ge (control) and cabbage fumigated with two levels of gaseous acetic a cid: 0.08 mL and 0.50 mL/100 g cabbage. A device consisting of a rotat ing barrel and vaporizing chamber was used to fumigate the shredded ca bbage. Populations of aerobic microorganisms in coleslaw made from unt reated cabbage reached 10(8) cfu/g after 15 days in storage at 5C. Gro wth of lactic acid bacteria was extensive and in some cases this group was chiefly responsible for spoilage. Microorganisms were not detecte d in coleslaw made from cabbage fumigated at higher levels of acetic a cid during 22 days in storage. Mayonnaise had a lethal effect on the m icroflora of cabbage, and fumigation with acetic acid prior to formula tion of coleslaw increased the effect. The color of coleslaw was not a ffected by fumigation but CO2 production during storage was reduced.