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Effects of Chlorine Concentrations and Washing Conditions on the Reduction of Microbiological Contamination in Lettuce
- Authors
- Lee, Yu-Si; Jo, Seo-Hee; Cho, Sun-Duk; Kim, Gun-Hee; Kim, Yong-Mu; Lee, Dong-Ho; Park, Sun-Hee; Bae, Dong-Ho; Chung, Myung-Sub; Bahk, Gyung-Jin; Ha, Sang-Do
- Issue Date
- Jun-2009
- Publisher
- KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
- Keywords
- fresh-cut-food; lettuce; sodium hypochlorite; washing optimum conditions
- Citation
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.52, no.3, pp 270 - 274
- Pages
- 5
- Journal Title
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
- Volume
- 52
- Number
- 3
- Start Page
- 270
- End Page
- 274
- ISSN
- 1738-2203
2234-344X
- Abstract
- We established optimum washing and sanitizing conditions for fresh-cut lettuce using sodium hypochlorite to reduce microbial hazards. Reduction of microbial hazards, including total aerobic bacteria, Escherichoa coli, and Staphylococcus aureus at different sodium hypochlorite concentrations (0-500 ppm), immersion times (0-20 min), temperatures (0-30 degrees)C), and washing times (04 min) was evaluated. The optimum washing and sanitizing conditions using sodium hypochlorite for lettuce were determined as immersion at more than 50 ppm for 1 min at 20 degrees C and washing twice for 30 sec after dipping. Application of these optimum conditions will improve safety and added value of lettuce as a fresh-cut-food without detrimental effects on sensory characteristics.
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Collections - Graduate School > ETC > 1. Journal Articles
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