SURVIVAL AND GROWTH OF SALMONELLA HADAR ON MINIMALLY PROCESSED CABBAGE AS INFLUENCED BY STORAGE ABUSE CONDITIONS

Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4 degrees C, 12 degrees C and 20 degrees C. Microbiological , appearance, odor and headspace gas analysis were evaluated throughou t storage. S. hadar and mesophilic aerobic and psychrotrophic microorg anism growth was affected by storage time and temperature. S. hadar co unts were lower (p<0.05) at 4 degrees C than at 12 degrees C and 20 de grees C. The score ratings for general appearance, wilting, browning a nd off-odor showed that all samples were commercially acceptable. Resu lts indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.