Growth Kinetics of Listeria monocytogenes on Cut Red Cabbage

Listeria monocytogenes is a foodborne pathogen associated with fresh produce vectors such as leafy greens. Recent outbreaks and recalls associated with red cabbage-containing salads have brought attention to this food commodity. Although data on the proliferation of L. monocytogenes are available for different varieties of whole and cut white cabbage, no information is available on the fate of this pathogen on red cabbage. The aim of this study was therefore to explore the survival of L. monocytogenes on cut red cabbage (Brassica oleracea L. var. capitata f. rubra) during storage at different temperatures. Red cabbage was cut into pieces (5 by 4 cm) and spot inoculated with a six-strain cocktail of rifampin-resistant L. monocytogenes, resulting in an initial inoculation level of 4 log CFU/g. Samples were stored at 5 or 10°C for 14 days or at 25°C for 7 days. At intervals during storage, L. monocytogenes was enumerated by homogenization of cabbage with Butterfield's phosphate buffer, and serial dilutions were plated onto brain heart infusion agar supplemented with rifampin. No growth of L. monocytogenes was observed on cut red cabbage during storage at 5°C, and only minimal proliferation was observed at the higher temperatures. Significant population increases of 0.58 and 1.07 log CFU/g were determined after 3 days of storage at 10 and 25°C, respectively; however, a significant decrease of 0.77 log CFU/g from 3 to 14 days was also observed at 10°C. The modeled growth rates for L. monocytogenes on cut red cabbage stored at 5 and 10°C were 0.11 ± 0.03 and 0.27 ± 0.07 log CFU/g/day, with calculated times to a 1-log CFU/g increase of 9.51 and 3.70 days, respectively; however, L. monocytogenes did not achieve a 1-log increase at either temperature in this study. At 25°C, the modeled growth rate of L. monocytogenes on cut red cabbage was 1.15 ± 0.36 log CFU/g, leading to a calculated and an observed 1-log increase in 0.87 and 3.00 days, respectively. Results from this study aid in understanding the fate of L. monocytogenes on cut red cabbage during storage at different temperatures.