Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242516
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleShelf Life Evaluation Of The Iceberg Lettuce Sanitized With Ozone Waterpt_BR
dc.contributor.authorCavalcantept_BR
dc.contributor.authorDaniel Augusto; de Castro Leite Juniorpt_BR
dc.contributor.authorBruno Ricardo; Lima Tribstpt_BR
dc.contributor.authorAlline Artigiani; Cristianinipt_BR
dc.contributor.authorMarcelopt_BR
unicamp.author.emailbrunorclj@gmail.compt_BR
unicamp.authorCristianini, Marcelo] Univ Estadual Campinas UNICAMP, Dept Tecnol Alimentos, Fac Engn Alimentos, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.author.external[Cavalcante, Daniel Augustopt
unicamp.author.externalde Castro Leite Junior, Bruno Ricardopt
unicamp.author.externalLima Tribst, Alline Artigianipt
dc.subjectEscherichia-coli O157-h7pt_BR
dc.description.abstractThis 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.en
dc.relation.ispartofCIENCIA RURALpt_BR
dc.publisher.countrySANTA MARIApt_BR
dc.publisherUNIV FEDERAL SANTA MARIApt_BR
dc.date.issued2015-NOVpt_BR
dc.identifier.citationShelf Life Evaluation Of The Iceberg Lettuce Sanitized With Ozone Water. Univ Federal Santa Maria, v. 45, p. 2089-2096 NOV-2015.pt_BR
dc.language.isoptpt_BR
dc.description.volume45pt_BR
dc.description.issuenumber11pt_BR
dc.description.firstpage2089pt_BR
dc.description.lastpage2096pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0103-8478pt_BR
dc.identifier.wosidWOS:000367127400030pt_BR
dc.identifier.doi10.1590/0103-8478cr20130952pt_BR
dc.identifier.urlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001102089&lng=pt&nrm=iso&tlng=enpt_BR
dc.date.available2016-06-07T13:18:32Z-
dc.date.accessioned2016-06-07T13:18:32Z-
dc.description.provenanceMade available in DSpace on 2016-06-07T13:18:32Z (GMT). No. of bitstreams: 1 wos_000367127400030.pdf: 929960 bytes, checksum: d0b5a07636f0f5797a1a6cf201748023 (MD5) Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242516-
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