| dc.date | 2015 | |
| dc.date | 2016-06-03T20:12:20Z | |
| dc.date | 2016-06-03T20:12:20Z | |
| dc.date.accessioned | 2018-03-29T01:31:33Z | |
| dc.date.available | 2018-03-29T01:31:33Z | |
| dc.identifier | | |
| dc.identifier | Ciencia Rural. Universidade Federal De Santa Maria, v. 45, n. 11, p. 2089 - 2096, 2015. | |
| dc.identifier | 1038478 | |
| dc.identifier | 10.1590/0103-8478cr20130 | |
| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-84945550179&partnerID=40&md5=771ab355e77f3d3603bf89b7e2f5b693 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/237799 | |
| dc.identifier | 2-s2.0-84945550179 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1304460 | |
| dc.description | This research studied the impact of Iceberg lettuce sanitation using ozonized water at 1.0mg L-1 for 1, 2 and 3 minutes in the vegetable shelf-life at 2°C. It was evaluated populations of aerobic mesophilic bacteria, EnterobacterIaceae, molds/ yeasts, total and thermtolerants coliforms, and Salmonella sp. Immediately after 3 minutes of sanitation, decimal reductions of 4.07 (aerobic mesophilic bacteria), 3.36 (EnterobacterIacea), 3.2 (molds/yeasts), 2.18 (total coliforms) and 2.18 (thermtolerants coliforms) were reached. Salmonella sp. was not founded at any evaluated condition. Additionally to the initial reduction, the ozonization improved the lettuce stability during its shelf-life, increasing the delay for microbial growth (from zero to four days) and reducing the microbial growth rate. It occurred especially when sanitation with ozone was carried for 3 minutes of contact. The results showed that the Iceberg lettuce sanitized with ozonated water meets the Brazilian law during the evaluated period, reducing lettuce initial load (that was initially unsafe due to high count of coliforms) and keeping this contamination acceptable for 10 days under refrigeration. © 2015, Universidade Federal de Santa Maria. All rights reserved. | |
| dc.description | 45 | |
| dc.description | 11 | |
| dc.description | 2089 | |
| dc.description | 2096 | |
| dc.description | Regulamento técnico sobre os padrões microbiológicos para alimentos (2001) Di<b>ário Oficial Da União</b>, , BRASIL. Agência Nacional de Vigilância Sanitária. Resolução RDC n.12, de 2 de janeiro de, Brasília, DF, 10 jan, 2001 | |
| dc.description | Cavalcante, D.A., Improvement of the raw milk microbiological quality by ozone treatment (2013) International Food Research Journal, 20 (4), pp. 2017-2021. , http://www.ifrj.upm.edu.my/20%20(04)%202013/72%20IFRJ%2020%20(04)%202013%20Tribst%20(107).pdf | |
| dc.description | Cavalcante, D.A., Microbiological quality of Minas Frescal cheese treated with ozonated water (2013) International Food Research Journal, 20 (5), pp. 2911-2915. , http://www.ifrj.upm.edu.my/20%20(05)%202013/50%20IFRJ%2020%20(05)%202013%20Tribst%20100.pdf | |
| dc.description | Cavalcante, D.A., Inativação de Escherichia coli O157:H7 e Bacillus subtilis por água ozonizada (2014) Boletim Do Centro De Pesquisa E Processamento De Alimentos, 32, pp. 105-112. , http://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/36931 | |
| dc.description | Cavalcante, D.A., Uso de ozônio gasoso na sanitização de câmaras frigoríficas (2014) Revista Do Instituto De Laticínios Cândido Tostes, 69, pp. 121-128. , http://www.revistadoilct.com.br/rilct/article/view/280 | |
| dc.description | Cruz, A.G., Good agricultural practices in a Brazilian produce plant (2006) Food Control, 17, pp. 781-788. , http://www.sciencedirect.com/science/article/pii/S0956713505001210 | |
| dc.description | Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, 676p. , Washington, D.C.: APHA/Technical Committee on Microbiological for Foods | |
| dc.description | Gopal, A., Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce (2010) Food Microbiology, 27, pp. 210-219. , http://www.sciencedirect.com/science/article/pii/S0740002009002329?np=y | |
| dc.description | Guzel Seydim, Z.B., Use of ozone in the food industry (2004) Lebensmittel-Wissenschaft Und Technologie – LWT, 37, pp. 453-460. , http://www.sciencedirect.com/science/article/pii/S0023643803002068 | |
| dc.description | Neto, N., Bacterial counts and the occurrence of parasites in lettuce (Lactuca sativa) from different cropping systems in Brazil (2012) Food Control, 28, pp. 47-51. , http://www.sciencedirect.com/science/article/pii/S095671351200206X | |
| dc.description | Rodríguez Caturla, M.Y., Development of a risk-based methodology for estimating survival and growth of enteropathogenic Escherichia coli on iceberg-lettuce exposed at short-term storage in foodservice centers (2012) Journal of Microbiological Methods, 90, pp. 273-279. , http://www.sciencedirect.com/science/article/pii/S0167701212002102?np=y | |
| dc.description | (2004) User.Sguide, 1040p. , SAS INSTITUTE, Carey: SAS Institute | |
| dc.description | Sharma, R.R., Demirci, A., Application of ozone for inactivation of Escherichia coli O157:H7 on inoculated alfafa sprouts (2003) Journal of Food Processing Preservation, 27, pp. 51-64. , http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2003.tb00500.x/abstract | |
| dc.description | Singh, N., Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on Lettuce and baby carrots (2002) Lebensmittel- Wissenschaft Und Technologie - LWT, 35, pp. 720-729. , http://www.sciencedirect.com/science/article/pii/S0023643802909333 | |
| dc.description | | |
| dc.description | | |
| dc.language | pt | |
| dc.publisher | Universidade Federal de Santa Maria | |
| dc.relation | Ciencia Rural | |
| dc.rights | fechado | |
| dc.source | Scopus | |
| dc.title | Shelf Life Evaluation Of The Iceberg Lettuce Sanitized With Ozone Water [vida De Prateleira De Alface Americana Tratada Com água Ozonizada] | |
| dc.type | Artículos de revistas | |
