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Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables.

Author(s) : VELÁZQUEZ L. del C., BARBINI N. B., ESCUDERO M. E., et al.

Type of article: Article

Summary

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 and 22°C) were determined. No pathogens were found in natural microflora of fresh vegetables. [Reprinted with permission from Elsevier. Copyright, 2008].

Details

  • Original title: Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables.
  • Record ID : 2009-0691
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 3
  • Publication date: 2009/03

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