TY - JOUR
T1 - Whole-head washing, prior to cutting, provides sanitization advantages for fresh-cut Iceberg lettuce (Latuca sativa L.)
AU - Palma-Salgado, Sindy
AU - Pearlstein, Arne J.
AU - Luo, Yaguang
AU - Park, Hee Kyung
AU - Feng, Hao
N1 - Funding Information:
This project was supported by a grant from the United States Department of Agriculture, National Institute of Food and Agriculture, Specialty Crop Research Initiative (Award No. 2010-01165 ).
PY - 2014/6/2
Y1 - 2014/6/2
N2 - The efficacy of two leafy produce wash methods, the traditional cutting-before-washing process and a new washing-before-cutting method, on reduction of Escherichia coli O157:H7 inoculated on Iceberg lettuce was compared. The washing tests were conducted in a pilot-scale washer using combinations of water, chlorine, peroxyacetic acid, and ultrasound. The washing-before-cutting process recorded an E. coli O157:H7 count reduction 0.79-0.80 log10 CFU/g higher than that achieved with the cutting-before-washing process in treatments involving only a sanitizer. When ultrasound was applied to the washing-before-cutting process, a further improvement of 0.37-0.68 log10 CFU/g in microbial count reduction was obtained, reaching total reductions of 2.43 and 2.24 log10 CFU/g for chlorine and peroxyacetic acid washes, respectively.
AB - The efficacy of two leafy produce wash methods, the traditional cutting-before-washing process and a new washing-before-cutting method, on reduction of Escherichia coli O157:H7 inoculated on Iceberg lettuce was compared. The washing tests were conducted in a pilot-scale washer using combinations of water, chlorine, peroxyacetic acid, and ultrasound. The washing-before-cutting process recorded an E. coli O157:H7 count reduction 0.79-0.80 log10 CFU/g higher than that achieved with the cutting-before-washing process in treatments involving only a sanitizer. When ultrasound was applied to the washing-before-cutting process, a further improvement of 0.37-0.68 log10 CFU/g in microbial count reduction was obtained, reaching total reductions of 2.43 and 2.24 log10 CFU/g for chlorine and peroxyacetic acid washes, respectively.
KW - Lettuce
KW - Sanitation method
KW - Sanitizer
KW - Ultrasound
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U2 - 10.1016/j.ijfoodmicro.2014.03.018
DO - 10.1016/j.ijfoodmicro.2014.03.018
M3 - Article
C2 - 24704862
AN - SCOPUS:84897466254
VL - 179
SP - 18
EP - 23
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -