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dc.contributor.author
Velázquez, Lidia del Carmen
dc.contributor.author
Barbini, Norma Beatriz
dc.contributor.author
Escudero, María Esther
dc.contributor.author
Lucero Estrada, Cecilia Stella Marys
dc.contributor.author
Stefanini de Guzman, Ana Maria Teresa Valentina
dc.date.available
2022-05-26T20:02:24Z
dc.date.issued
2009-03
dc.identifier.citation
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
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/158256
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SANITATION
dc.subject
FRESH VEGETABLES
dc.subject
ENTEROPATHOGENS
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-05-20T15:04:49Z
dc.journal.volume
20
dc.journal.number
3
dc.journal.pagination
262-268
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
dc.description.fil
Fil: Barbini, Norma Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
dc.description.fil
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
dc.description.fil
Fil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
dc.description.fil
Fil: Stefanini de Guzman, Ana Maria Teresa Valentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
dc.journal.title
Food Control
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713508001308
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodcont.2008.05.012
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