ArticleFood science and biotechnology2025
Evaluation of pathogenic bacteria growth and food quality during cold storage in Korean seasoning vegetables subjected to minimal processing.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
Contamination and growth kinetics of pathogenic bacteria were evaluated in garlic, onion, and green onion subjected to different minimal processing at 10 °C for 15 days. Although, total aerobic bacteria (TAB) grew well in all processed vegetable samples (> 6 log CFU/g), maximum microbial population density (MPD) was significantly higher in chopped, sliced, or shredded than in peeled or cut vegetables. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-02002-x.
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