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October 12, 2025Quality Assurance and Safety of Crops & FoodsOpen Access

Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)

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Authors

EJEun Bi JeonSPSung‐Hee ParkMLMin Jung Lee

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Overview

This study demonstrates the importance of salting time and sea salt concentration for reducing Bacillus cereus in napa cabbage while maintaining its physicochemical quality.

Key Points

  • Bacillus cereus was reduced by over 99.9% after salting napa cabbage in 120–140 g/L salt for 6–10 hours.
  • Total viable counts showed a reduction of 0.70–3.81 log CFU/g based on salting time and salt concentration from 60–140 g/L.
  • The moisture content of napa cabbage decreased from 89.04 to 84.99% in salty conditions, impacting quality.
  • Salting for 6–10 hours meets the microbial safety standards set by the Korea Ministry of Food and Drug Safety.

Cite This Study

Jeon et al. (2025) studied this question.

synapsesocial.com/papers/68ebe3d6becc64ad52fdadfbhttps://doi.org/10.15586/qas.v17i4.1585
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Also Consider

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  1. 1Assessing the Effects of Blanching and Pickling on the Microbiological Quality and Nutritional Retention of Cabbage2025
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