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Type: Artigo de periódico
Title: Shelf Life Evaluation Of The Iceberg Lettuce Sanitized With Ozone Water
Author: Cavalcante
Daniel Augusto; de Castro Leite Junior
Bruno Ricardo; Lima Tribst
Alline Artigiani; Cristianini
Abstract: 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-lift at 2 degrees 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.
Subject: Escherichia-coli O157-h7
Citation: Shelf Life Evaluation Of The Iceberg Lettuce Sanitized With Ozone Water. Univ Federal Santa Maria, v. 45, p. 2089-2096 NOV-2015.
Rights: fechado
Identifier DOI: 10.1590/0103-8478cr20130952
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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