Combination of minimal processing and irradiation to improve the microbiological safety of lettuce ( Lactuca sativa, L.)

• Published in: Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2004-09, Vol.71 (1), p.157-161
• Main Authors: Goularte, L, Martins, C.G, Morales-Aizpurúa, I.C, Destro, M.T, Franco, B.D.G.M, Vizeu, D.M, Hutzler, B.W, Landgraf, M
• Format: Article
• Language: English
• Subjects: Escherichia coli; Food irradiation; Gamma radiation; Lactuca sativa; Lettuce; Minimally processed lettuce; Salmonella
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2004.03.076

The feasibility of gamma radiation in combination with minimal processing (MP) to reduce the number of Salmonella spp. and Escherichia coli O157:H7 in iceberg lettuce ( Lactuca sativa, L.) (shredded) was studied in order to increase the safety of the product. The reduction of the microbial population during the processing, the D 10-values for Salmonella spp. and E. coli O157:H7 inoculated on shredded iceberg lettuce as well as the sensory evaluation of the irradiated product were evaluated. The immersion in chlorine (200 ppm) reduced coliform and aerobic mesophilic microorganisms by 0.9 and 2.7 log, respectively. D-values varied from 0.16 to 0.23 kGy for Salmonella spp. and from 0.11 to 0.12 kGy for E. coli O157:H7. Minimally processed iceberg lettuce exposed to 0.9 kGy does not show any change in sensory attributes. However, the texture of the vegetable was affected during the exposition to 1.1 kGy. The exposition of MP iceberg lettuce to 0.7 kGy reduced the population of Salmonella spp. by 4.0 log and E. coli by 6.8 log without impairing the sensory attributes. The combination of minimal process and gamma radiation to improve the safety of iceberg lettuce is feasible if good hygiene practices begins at farm stage.