Artículo
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables
Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys
; Stefanini de Guzman, Ana Maria Teresa Valentina
Fecha de publicación:
03/2009
Editorial:
Elsevier
Revista:
Food Control
ISSN:
0956-7135
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 C and 22 C) were determined. No pathogens were found in natural microflora of fresh vegetables.
Palabras clave:
SANITATION
,
FRESH VEGETABLES
,
ENTEROPATHOGENS
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Articulos(CCT - SAN LUIS)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SAN LUIS
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SAN LUIS
Citación
Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys; Stefanini de Guzman, Ana Maria Teresa Valentina; Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables; Elsevier; Food Control; 20; 3; 3-2009; 262-268
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