info:eu-repo/semantics/article
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables
Fecha
2009-03Registro en:
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
0956-7135
CONICET Digital
CONICET
Autor
Velázquez, Lidia del Carmen
Barbini, Norma Beatriz
Escudero, María Esther
Lucero Estrada, Cecilia Stella Marys
Stefanini de Guzman, Ana Maria Teresa Valentina
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.