期刊
JOURNAL OF FOOD PROTECTION
卷 68, 期 2, 页码 251-255出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X-68.2.251
关键词
-
Efficacy of acidified sodium chlorite for reducing the population of Escherichia coli O157:H7 pathogens on Chinese cabbage leaves was evaluated. Washing leaves with distilled water could reduce the population of E. coli O157:H7 by approximately 1.0 log CFU/g, whereas treating with acidified chlorite solution could reduce the population by 3.0 log CFU/g without changing the leaf color. A similar level of reduction was achieved by washing with sodium chlorite solution containing various organic acids. However, acidified sodium chlorite in combination with a mild heat treatment reduced the population by approximately 4.0 log CFU/g without affecting the color, but it softened the leaves. Moreover, the efficacy of the washing treatment was similar at low (4 degreesC) and room (25 degreesC) temperatures, indicating that acidified sodium chloride solution could be useful as a sanitizer for surface washing of fresh produce.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据