Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/201134
Type: Artigo de periódico
Title: Alternative Sanitization Methods For Minimally Processed Lettuce In Comparison To Sodium Hypochlorite.
Author: Bachelli, Mara Lígia Biazotto
Amaral, Rívia Darla Álvares
Benedetti, Benedito Carlos
Abstract: Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L(-1)/10 min), peracetic acid (100 mg L(-1)/15 min) and ozonated water (1.2 mg L(-1)/1 min) as alternative sanitizers to sodium hypochlorite (150 mg L(-1) free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control. Microbiological analyses were performed in triplicate, before and after sanitization, and at 3, 6, 9 and 12 days of storage at 2 ± 1 °C with the product packaged on LDPE bags of 60 μm. It was evaluated total coliforms, Escherichia coli, Salmonella spp., psicrotrophic and mesophilic bacteria, yeasts and molds. All samples of minimally processed lettuce showed absence of E. coli and Salmonella spp. The treatments of chlorine dioxide, peracetic acid and ozonated water promoted reduction of 2.5, 1.1 and 0.7 log cycle, respectively, on count of microbial load of minimally processed product and can be used as substitutes for sodium hypochlorite. These alternative compounds promoted a shelf-life of six days to minimally processed lettuce, while the shelf-life with sodium hypochlorite was 12 days.
Subject: Bacterial Load
Brazil
Chlorine Compounds
Disinfectants
Disinfection
Enterobacteriaceae
Escherichia Coli
Food Storage
Lettuce
Oxides
Ozone
Peracetic Acid
Salmonella
Sodium Hypochlorite
Temperature
Time Factors
Chlorine Dioxide
Food Safety
Minimal Processing
Ozone
Peracetic Acid
Citation: Brazilian Journal Of Microbiology : [publication Of The Brazilian Society For Microbiology]. v. 44, n. 3, p. 673-8, 2013.
Rights: aberto
Identifier DOI: 
Address: http://www.ncbi.nlm.nih.gov/pubmed/24516433
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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