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

Author(s) : LI Y., BRACKETT R. E., CHEN J., et al.

Type of article: Article

Summary

Treatment with water at 20 to 50 °C, with or without 20 mg/litre chlorine, and storage for 7 to 18 days at temperatures of 5 or 15 °C were studied with respect to Listeria monocytogenes. 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.

Details

  • Original title: Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 or 15 °C.
  • Record ID : 2003-1424
  • Languages: English
  • Source: J. appl. Microbiol. - vol. 92 - n. 2
  • Publication date: 2002

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