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KMID : 0903520090520030270
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2009 Volume.52 No. 3 p.270 ~ p.274
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Effects of Chlorine Concentrations and Washing Conditions on the Reduction of Microbiological Contamination in Lettuce
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Lee Yu-Si
Jo Seo-Hee
Cho Sun-Duk
Kim Gun-Hee
Kim Yong-Mu
Lee Dong-Ho
Park Sun-Hee
Bae Dong-Ho
Chung Myung-Sub
Bahk Gyung-Jin
Ha Sang-Do
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Abstract
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We established optimum washing and sanitizing conditions for fresh-cut lettuce using sodium hypochlorite to reduce microbial hazards. Reduction of microbial hazards, including total aerobic bacteria, Escherichoa coli, and Staphylococcus aureus at different sodium hypochlorite concentrations (0-500 ppm), immersion times (0-20min), temperatures (0-30 C), and washing times (0-4 min) was evaluated. The optimum washing and sanitizing conditions using sodium hypochlorite for lettuce were determined as immersion at more than 50 ppm for 1min at 20 C and washing twice for 30 sec after dipping. Application of these optimum conditions will improve safety and added value of lettuce as a fresh-cut-food without detrimental effects on sensory characteristics.
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KEYWORD
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fresh-cut-food, lettuce, sodium hypochlorite, washing optimum conditions
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