Effects of different disinfection treatments on the natural microbiota of lettuce

Página do item simplificado
dc.contributor.authorNascimento, M. S.
dc.contributor.authorSilva, N.
dc.contributor.authorCatanozi, MPLM
dc.contributor.authorSilva, K. C.
dc.contributor.institutionInst Tecnol Alimentos
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:24:24Z
dc.date.available2014-05-20T13:24:24Z
dc.date.issued2003-09-01
dc.description.abstractIn this study, water and eight sanitizing solutions (vinegar at 6, 25, and 50%; acetic acid at 2 and 4%; peracetic acid at 80 ppm, sodium hypochlorite at 200 ppm, and sodium dichloroisocyanurate at 200 ppm) were compared in terms of their effectiveness against the natural microbiota of lettuce. All of the samples were kept in contact with the sanitizing solutions for 15 min, and the effectiveness of a sanitizing agent was evaluated on the basis of the number of decimal reductions of the total aerobic mesophilic count, the mold and yeast count, the total coliform count, and the Escherichia coli count. The average initial levels of these organisms in the samples were 6.94 log(10) CFU/g for aerobic mesophilic microorganisms, 5.62 log(10) CFU/g for molds and yeasts, and 3.25 log(10) CFU/g for total coliforms. of 10 samples analyzed, only 4 contained E. coli, and the average initial level of this microorganism in these 4 samples was 1.64 log(10) CFU/g. Salmonella was not detected in any of the samples tested. The decimal reductions of the populations of aerobic mesophilic microorganisms, molds and yeasts, total coliforms, and E. coli were 0.78, 0.87, 0.82, and >0.14 log(10) CFU/g, respectively, in water; 2.89, >3.41, >2.21, and >0.26 log(10) CFU/g, respectively, in 50% vinegar; 2.42, >3.20, >1.99, and >0.26 log(10) CFU/g, respectively, in 25% vinegar; 1.83, 2.57, 1.58, and >0.26 log(10) CFU/g, respectively, in 6% vinegar; 3.91, >3.58, >2.25, and >0.26 log(10) CFU/g, respectively, in 4% acetic acid; 3.37, >3.53, >2.25, and >0.26 log(10) CFU/g, respectively, in 2% acetic acid; 1.85, 2,32, 1.44, and >0.20 log(10) CFU/g, respectively, in 80 ppm of peracetic acid; 2.63, 2.75, 1.91, and >0.26 log(10) CFU/g, respectively, in 200 ppm of sodium hypochlorite; and 3.23, >3.08, >1.95, and >0.26 log(10) CFU/g, respectively, in 200 ppm of sodium dichloroisocyanurate. Statistical analysis of the results showed that the effectiveness levels for all of the sanitizing agents tested were equivalent to or higher than that for sodium hypochlorite at 200 ppm.en
dc.description.affiliationInst Tecnol Alimentos, BR-13073001 Campinas, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciências Farmaceut, Dept Alimentos & Nutr, BR-14801000 Araraquara, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciências Farmaceut, Dept Alimentos & Nutr, BR-14801000 Araraquara, Brazil
dc.format.extent1697-1700
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/14503728
dc.identifier.citationJournal of Food Protection. Des Moines: Int Associação Food Protection, v. 66, n. 9, p. 1697-1700, 2003.
dc.identifier.issn0362-028X
dc.identifier.urihttp://hdl.handle.net/11449/7550
dc.identifier.wosWOS:000185213000029
dc.language.isoeng
dc.publisherInt Assoc Food Protection
dc.relation.ispartofJournal of Food Protection
dc.relation.ispartofjcr1.510
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleEffects of different disinfection treatments on the natural microbiota of lettuceen
dc.typeArtigo
dcterms.licensehttp://www.ingentaconnect.com/about/terms
dcterms.rightsHolderInt Associação Food Protection
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

Arquivos

Licença do Pacote
Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

Artigos - Alimentos e Nutrição - FCFAR