DETERMINATION OF READY-TO-EAT VEGETABLE SALAD SHELF-LIFE

The shelf-life of ready-to-eat vegetable salads established by manufac turers 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 st udy monitored the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 degrees C, 10 degrees C an d 15 degrees C. Changes in carbon dioxide and oxygen concentrations an d pH were also monitored. Predictive modelling was used to establish 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 spoi lage and theoretically-predicted shelf-life values. (C) 1997 Elsevier Science B.V.