Microbial Studies on Shelf Life of Cabbage and Coleslaw

Abstract

The microbiology of a common commercial type of coleslaw was investigated with the objective of extending its shelf life at refrigerator temperature by delaying microbiological spoilage. Cabbage, its principal ingredient, had a total bacterial count of about 10/g. Microbial growth in cabbage was prevented by storage at 1 C but not at 10 C or above. In coleslaw, the cabbage flora died and was replaced by the flora of the cultured sour cream contained in the dressing. At 14 C, the total count increased and the coleslaw deteriorated organoleptically. At 7 C, bacterial growth was suppressed but organoleptic deterioration occurred as rapidly as at 14 C. Thus, the deterioration was caused primarily by the physiological breakdown of plant tissue rather than by microorganisms, as was the original premise.