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September 10, 2025BIONATUREOpen Access

Evaluation of Acetic Acid Concentration Effects on Microbial Quality and Proximate Composition of Cabbage (Brassica oleracea var. capitata)

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The study shows that acetic acid reduces microbial counts in cabbage, suggesting improved food safety and nutrient preservation.

Cabbage treated with acetic acid exhibited significant reduction in microbial loads, including Staphylococcus and Escherichia counts.
Microbial growth decreased progressively with higher acetic acid concentrations, confirming its antimicrobial properties.
Total bacterial and fungal counts dropped from control levels of 1.55 × 10⁴ cfu/g and 6.45 × 10³ cfu/g to lower values with treatment.
Nutritional integrity of cabbage remained intact, showing no significant differences in proximate composition between treated and untreated samples.

Omorodion et al. (2025) studied this question.

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