Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3071-8
Abstract: Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and… read more here.
Keywords: combination; lettuce; fresh lettuce; peracetic acid ... See more keywords
Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.03.032
Abstract: Abstract Removal of foodborne bacterial pathogens from fresh produce during washing and sanitation process can significantly improve inactivation of the bacteria. Currently, produce wash systems mainly rely on mechanical forces to aid in removal of… read more here.
Keywords: fresh lettuce; escherichia coli; removal; surface ... See more keywords