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Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids
Author(s) -
Akbas M.Y.,
Ölmez H.
Publication year - 2007
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2007.02127.x
Subject(s) - listeria monocytogenes , citric acid , lactic acid , escherichia coli , food science , chlorine , chemistry , listeria , organic acid , bacteria , microbiology and biotechnology , biology , biochemistry , genetics , organic chemistry , gene
Aims: To study and compare the efficacy of organic acids and chlorine dipping in inactivation of Escherichia coli and Listeria monocytogenes on fresh‐cut iceberg lettuce. Methods and Results: Fresh‐cut iceberg lettuce leaves were inoculated with E. coli or L. monocytogenes . After inoculation, samples were stored at 4°C for 24 h and dipped in organic acid or chlorine solutions for 2 and 5 min. E. coli and L. monocytogenes were enumerated on selective media. Treatment of fresh‐cut iceberg lettuce with chlorine solution caused 1·0 and 2·0 log 10 CFU g −1 reductions in the number of L. monocytogenes and E. coli , respectively. Maximum reduction for E. coli (about 2·0 log 10 CFU g −1 ) was obtained for samples dipped in lactic or citric acids while maximum reduction for L. monocyto genes (about 1·5 log 10 CFU g −1 ) was attained for samples dipped in lactic acid. Conclusions: Dipping of iceberg lettuce in 0·5% citric acid or 0·5% lactic acid solution for 2 min could be as effective as chlorine for reducing microbial populations on fresh‐cut iceberg lettuce. Significance and Impact of the Study: Dipping in solutions containing organic acids is shown to be effective to reduce E. coli and L. monocytogenes on fresh‐cut iceberg lettuce.