Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce

Delaquis, Pascal; Stewart, Sandra; Toivonen, Peter M.A.; Moyls, A. L.

doi:10.1016/s0963-9969(99)00058-7

Cited by 108 publications

(61 citation statements)

References 20 publications

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“…Its decontamination capability may be illustrated by a study in 1999, in which a log reduction of 1.75 in the microflora present on shredded iceberg lettuce was achieved after an exposure time of 7 min in chlorinated water at 43 [12]. Reviewing work done on the elimination of E. coli O157 from the surface of whole apples, Du et al observed that aqueous sanitizers such as chlorine, hydrogen peroxide, trisodium phosphate, peroxyacetic acid, and acetic acid used alone or in combination did not significantly reduce the surface counts of this pathogen [13].…”

Section: Constraints For Food Decontaminationmentioning

confidence: 99%

Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control

Vleugels

Shama

Deng

et al. 2005

IEEE Trans. Plasma Sci.

206

124

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Section: Constraints For Food Decontaminationmentioning

confidence: 99%

Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control

Vleugels

Shama

Deng

et al. 2005

IEEE Trans. Plasma Sci.

206

124

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“…Delaquis et al (1999) described the effect of warm, chlorinated water on naturally-existing microbiota on shredded iceberg lettuce. Li et al (2001a) studied the survival and growth of Escherichia coli O157 : H7 inoculated onto cut lettuce before or after heating in chlorinated water.…”

Section: Introductionmentioning

confidence: 99%

Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5oC or 15oC

Brackett

Chen

et al. 2002

J Appl Microbiol

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Aims: The objective of this study was to determine the influence of mild heat treatment, storage temperature and storage time on the survival and growth of Listeria monocytogenes inoculated onto cut iceberg lettuce leaves. Methods and Results: Before or after inoculation with L. monocytogenes, cut iceberg lettuce leaves were dipped in water (20 or 50°C), containing or not 20 mg l -1 chlorine, for 90 s, then stored at 5°C for up to 18 days or 15°C for up to 7 days. The presence of 20 mg l -1 chlorine in the treatment water did not significantly (a ¼ 0AE05) affect populations of the pathogen, regardless of other test parameters. The population of L. monocytogenes on lettuce treated at 50°C steadily increased throughout storage at 5°C for up to 18 days. At day 10 and thereafter, populations were 1AE7-2AE3 log 10 cfu g -1 higher on lettuce treated at 50°C after inoculation compared with untreated lettuce or lettuce treated at 20°C, regardless of chlorine treatment. The population of L. monocytogenes increased rapidly on lettuce stored at 15°C. At 2 and 4 days, significantly higher populations were detected on lettuce that had been treated at 50°C, compared with respective samples that had been treated at 20°C, regardless of inoculation before or after treatment, or the presence of 20 mg l -1 chlorine in the treatment water. Conclusions:The results clearly demonstrated that mild heat treatment of cut lettuce leaves enhances the growth of L. monocytogenes during subsequent storage at 5 or 15°C. Significance and Impact of the Study: Mild heat treatment of cut lettuce may result in a prolonged shelf life as a result of delaying the development of brown discoloration. However, heat treatment also facilitates the growth of L. monocytogenes during storage at refrigeration temperature, thereby increasing the potential risk of causing listeriosis.

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“…Boyette et al (1993) indicate that the microbial decay of fresh-cut lettuce is largely due to the growth of microorganisms originating from pre-harvest environments. Delaquis et al (1999) indicate that the types of microorganisms found on shredded lettuce were highly associated with the microorganisms detected on lettuce before shedding. Microbial spoilage including off-flavor formation, slimy surface, wetness and soft rot, discoloration, and visual microbial growth/colonies has been used as a main or exclusive objective criterion to determine shelf life of fresh-cut products (O'Connor-Shaw et al, 1994; Sapers et al, 2001,).…”

Section: Introductionmentioning

confidence: 87%

Microbial analysis of leafy vegetables in iceless cooling facility

Yakubu¹,

Adam²,

Issahaku³

2018

IJEAB

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Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce

Cited by 108 publications

References 20 publications

Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control

Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control

Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5oC or 15oC

Microbial analysis of leafy vegetables in iceless cooling facility

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