KMID : 0903520090520030270
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology 2009 Volume.52 No. 3 p.270 ~ p.274
|
|
Effects of Chlorine Concentrations and Washing Conditions on the Reduction of Microbiological Contamination in Lettuce
|
|
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
|
|
Abstract
|
|
|
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.
|
|
KEYWORD
|
|
fresh-cut-food, lettuce, sodium hypochlorite, washing optimum conditions
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|