The microbial populations associated with minimally processed cabbage after sanitation and storage at 1ºC, 5ºC and 12ºC under modified atmosphere was analyzed. Sanitation of cabbage for ten minutes at room temperature in 200mgL-1 sodium hypochlorite and chlorinated organic compound or 1% acetic acid resulted in the reduction of up to 1.8log10CFUg-1 in the aerobic mesophilic bacteria population (P<0,05). At 1ºC and 5ºC significant (P>0.05) differences in concentrations of CO2 were found in the interior of the packages during fifteen days of storage. No variation was found in the mesophilic aerobic or anaerobic counts, and psycrotrophic microorganisms during storage at 1ºC and 5ºC for the three packaging materials used. The minimally processed cabbage was in good sensorial conditions for up to 20 days of storage at 1ºC and 5ºC in the packaging materials of high O2 permeability. The samples packed in transparent plastic trays sealed with thermal-shrinking PVC presented undesirable sensorial characteristics on the twentieth day of storage at 5ºC. After five days of storage at 12ºC the fresh-cut cabbage presented evident signs of deterioration, as dark spots, slime and off odor. There was a 3log10 CFUg-1 increase in the aerobic and anaerobic mesophiles and psycrotrophic populations in these samples.
cabbage; microbial contaminants; minimally processed; fresh-cut
