期刊
FOOD CONTROL
卷 20, 期 3, 页码 262-268出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.05.012
关键词
Enteropathogens; Sanitation; Fresh vegetables
The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 degrees C and 22 degrees C) were determined. No pathogens were found in natural microflora of fresh vegetables. (C) 2008 Elsevier Ltd. All rights reserved.
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