NDLI: Effects of chlorine concentrations and washing conditions on the reduction of microbiological contamination in lettuce

Content Provider	Springer Nature Link
Author	Kim, Gun Hee Ha, Sang Do Bahk, Gyung Jin Lee, Yu Si Park, Sun Hee Chung, Myung Sub Cho, Sun Duk Jo, Seo Hee Lee, Dong Ho Bae, Dong Ho Kim, Yong Mu
Copyright Year	2003
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°oC 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.
Starting Page	270
Ending Page	274
Page Count	5
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	52
Issue Number	3
e-ISSN	2234344X
Language	English
Publisher	Springer-Verlag
Publisher Date	2003-01-01
Publisher Place	New York
Access Restriction	Subscribed
Subject Keyword	washing optimum conditions Applied Microbiology fresh-cut-food Biological Techniques sodium hypochlorite lettuce Bioorganic Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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