What is the most common food-borne pathogen in fermented cabbage?
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The most common food-borne pathogen in fermented cabbage is not explicitly mentioned in the provided contexts. However, the studies highlight the presence of potentially suspicious strains like Cellulomonas and Ralstonia in ultramicrobial communities of fermented cabbages . Additionally, the broader scope of foodborne pathogens in fermented foods includes spore-forming bacteria like Bacillus spp and Clostridium spp, non-spore-forming bacteria such as Listeria monocytogenes and Salmonella spp, as well as toxin-producing bacteria like Staphylococcus aureus . While the exact most common pathogen in fermented cabbage is not specified, these findings emphasize the importance of monitoring and ensuring food safety practices to prevent contamination by various pathogens in fermented foods.
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Open access•Journal Article | The most common food-borne pathogens in cabbage are black rot, clubroot, black spot, downy mildew, watery soft rot, and wirestem, affecting cabbage production worldwide. |
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