Article

Shelf-life of coleslaw made from cabbage treated with gaseous acetic acid

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Abstract

Coleslaw containing 25% mayonnaise was formulated with untreated cabbage (control) and cabbage fumigated with two levels of gaseous acetic acid: 0.08 mL and 0.50 mL/100 g cabbage. A device consisting of a rotating barrel and vaporizing chamber was used to fumigate the shredded cabbage. Populations of aerobic microorganisms in coleslaw made from untreated cabbage reached 108 cfu/g after 15 days in storage at 5C. Growth of lactic acid bacteria was extensive and in some cases this group was chiefly responsible for spoilage. Microorganisms were not detected in coleslaw made from cabbage fumigated at higher levels of acetic acid during 22 days in storage. Mayonnaise had a lethal effect on the microflora of cabbage, and fumigation with acetic acid prior to formulation of coleslaw increased the effect. The color of coleslaw was not affected by fumigation but CO2 production during storage was reduced.

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... In addition to conventional methods of application of chemical treatments (i.e., immersion and spraying), research findings demonstrate that alternative decontamination technologies also hold promise for future utilization by the food industry. Such promising decontamination technologies are vacuum infiltration, vapor-phase application, and surface pasteurization with decontamination solutions (Delaquis et al., 1997; Deumier, 2004; Sapers, 2001). Vacuum infiltration has been shown to be an effective means of decontamination of various food commodities including produce and meat/poultry products. ...
... Finally, the application of organic acids treatments on raw materials may enhance the microbiological safety and quality of further processed final products. Such examples include the reduction and growth suppression of pathogenic and spoilage bacteria in ground beef produced by organic acid-treated carcass parts or beef trim (Castillo et al., 2001; Dorsa et al., 1998b Dorsa et al., , 1998c Harris et al., 2006; Stivarius et al., 2002a Stivarius et al., , 2002b), in sausages prepared from decontaminated (with organic acids) pork meat (Wan et al., 2007), and in coleslaw made from acetic acid-treated cabbage (Delaquis et al., 1997). Salts of organic acids, known mainly for their antimicrobial activity when incorporated in the formulation of processed meat products (Barmpalia et al., 2005; Mbandi and Shelef, 2002), have also been evaluated with regard to their decontamination efficacy in meat, poultry and seafood products (Degnan et al., 1994; Gonçalves et al., 2005; Lin and Chuang, 2001; Stivarius et al., 2002a). ...
... In addition to conventional methods of application of chemical treatments (i.e., immersion and spraying), research findings demonstrate that alternative decontamination technologies also hold promise for future utilization by the food industry. Such promising decontamination technologies are vacuum infiltration, vapor-phase application, and surface pasteurization with decontamination solutions (Delaquis et al., 1997;Deumier, 2004;Sapers, 2001). Vacuum infiltration has been shown to be an effective means of decontamination of various food commodities including produce and meat/poultry products. ...
... Finally, the application of organic acids treatments on raw materials may enhance the microbiological safety and quality of further processed final products. Such examples include the reduction and growth suppression of pathogenic and spoilage bacteria in ground beef produced by organic acid-treated carcass parts or beef trim (Castillo et al., 2001;Dorsa et al., 1998bDorsa et al., , 1998cHarris et al., 2006;Stivarius et al., 2002aStivarius et al., , 2002b, in sausages prepared from decontaminated (with organic acids) pork meat (Wan et al., 2007), and in coleslaw made from acetic acid-treated cabbage (Delaquis et al., 1997). ...
Chapter
Decontamination of food products using organic acids and other chemical treatments has been and continues to be one of the most important interventions for controlling their microbiological safety and quality. This chapter first covers aspects pertinent to the principles and technology of decontamination with chemical agents, and then reviews food decontamination applications of chemical treatments, with a particular emphasis on organic acids, as well as information regarding their mode of action and effectiveness against spoilage and/or pathogenic bacteria. Additional topics discussed in the chapter include potential effects of chemical decontamination on food quality, concerns and risks other than food quality associated with this type of intervention, and regulatory aspects of its implementation.
... In general, mould growth is retarded at low temperatures, low pH, and in the presence of acetic acid. Delaquis et al. (1997) obtained more than 2 log reductions of yeast and moulds in a coleslaw (cabbage mixed with 25% mayonnaise) stored at 5°C. Despite the decline at the beginning of the incubation period, mould colonies eventually (after 22 days) appeared on the surface of the coleslaw. ...
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