Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids
2007
Akbas, M.Y. | Ölmez, H.
To study and compare the efficacy of organic acids and chlorine dipping in inactivation of Escherichia coli and Listeria monocytogenes on fresh-cut iceberg lettuce. Fresh-cut iceberg lettuce leaves were inoculated with E. coli or L. monocytogenes. After inoculation, samples were stored at 4°C for 24 h and dipped in organic acid or chlorine solutions for 2 and 5 min. E. coli and L. monocytogenes were enumerated on selective media. Treatment of fresh-cut iceberg lettuce with chlorine solution caused 1·0 and 2·0 log₁₀ CFU g⁻¹ reductions in the number of L. monocytogenes and E. coli, respectively. Maximum reduction for E. coli (about 2·0 log₁₀ CFU g⁻¹) was obtained for samples dipped in lactic or citric acids while maximum reduction for L. monocytogenes (about 1·5 log₁₀ CFU g⁻¹) was attained for samples dipped in lactic acid. Dipping of iceberg lettuce in 0·5% citric acid or 0·5% lactic acid solution for 2 min could be as effective as chlorine for reducing microbial populations on fresh-cut iceberg lettuce. Dipping in solutions containing organic acids is shown to be effective to reduce E. coli and L. monocytogenes on fresh-cut iceberg lettuce.
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