Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

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 babaçu coconut ( Attalea speciosa ) oil detergent at 100 mg/L w...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2018-04, Vol.55 (4), p.1535-1540
Main Authors: Silveira, Luiza Oliveira, do Rosário, Denes Kaic Alves, Giori, Ana Carolina Garcia, Oliveira, Syllas Borburema Silva, da Silva Mutz, Yhan, Marques, Clara Suprani, Coelho, Jussara Moreira, Bernardes, Patrícia Campos
Format: Article
Language:English
Subjects:
Acidity
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Contaminants
Food Science
Industrial applications
Lettuce
Microbiota
Nutrition
Original
Original Article
Outbreaks
Peracetic acid
Salmonella
Sensory properties
Sodium
Sodium dichloroisocyanurate
Studies
Ultrasonic imaging
Ultrasound
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 babaçu coconut ( Attalea speciosa ) oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant microbiota, physicochemical characteristics, and sensory attributes were evaluated. PA and SD reduced mesophilic aerobic counts by 2.1 and 1.5 log cfu/g, respectively. The most efficient treatment in reducing natural microbiota (i.e., PA) was applied alone and in combination with ultrasound (US). It reduced Salmonella enterica Typhimurium counts to undetectable levels (
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3071-8