Effect of UV treatment, vinegar and citric acid on removal pathogen bacteria from fruit and vegetables
2008
Kljujev, I., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Raicevic, V., Faculty of Agriculture, Belgrade - Zemun (Serbia)
Several vegetable and fruit species were tested for decontamination. The crop contamination was done by keeping lettuce, tomato and apple fruit in artificially contaminated water. Decontamination procedure included disinfection by UV and different organic solutions included: vine vinegar, apple vinegar, vinegar and citric acid. The number of E. coli and Salmonella sp. on the surface of vegetable species was determined by using Petri-film method (3M, USA). The biggest effect of decontamination which resulted in the smallest number of bacteria was obtained after 30 min. of lettuce exposure to citric acid. Microbiological results indirectly pointed out on potential risk of using contaminated water for irrigation of crops. These data also demonstrated that some organic solution, as citric acid or vinegar, could be efficient in disinfection of contaminated fruits or vegetables.
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