Inhibitory Effects of Organic Acids Combined with Modified Atmosphere Packaging on Foodborne Pathogens on Cabbage

Inhibitory effects of organic acids combined with modified atmosphere packaging (MAP) on foodborne pathogens, including Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, on cabbage were evaluated. The cabbage samples were inoculated with cocktails containing each of the three stains, treated with three different organic acids (acetic, lactic, and malic acids) for 10 min at room temperature, and then dried. Populations of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on cabbage were significantly reduced by treatment with 2% acetic, 1% lactic, and 2% malic acids, and their reduction levels were 1.9, 3.3, and 2.6 log∧10 CFU/g, respectively. Cabbage samples were packaged using four different methods (air, vacuum, N₂ gas, and CO₂ gas) following treatment with distilled water or 2% lactic acid for 10 min at room temperature and then stored at 10℃. Initial populations of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on cabbage were approximately 6.2, 6.7, and 5.1 log∧10 CFU/g, respectively, and treatment with 2% lactic acid for 10 min reduced the three pathogens by 3.1, 3.3, and 2.4 log∧10 CFU/g, respectively. As a result, inhibitory effects of the pathogens were significantly reduced by 2% lactic acid than when using distilled water. MAP was effective in maintaining reduced levels of pathogens during storage following the treatments. However, no significant differences in the levels of pathogens were observed among the samples packaged under four different gas conditions.