In conclusion, the results of this study demonstrate that this new technology has the potential to accelerate E. ![]() The final quality and shelf life of flume washed lettuce were also unaffected by pretreatment with SGL. Results show that pathogens introduced subsequent to flume washing of lettuce pretreated with SGL solution were not affected by antimicrobial residues. Additional pilot plant tests were conducted to investigate the hypothesis that SGL residues could continue to impact microbial survival on the final washed lettuce. coli populations at the end of shelf life than other treatments (p < 0.05). Pilot-plant results showed that samples receiving SGL spray followed by chlorinated flume wash exhibited a greater reduction (1.48 log) in nonpathogenic E. ![]() However, there was no significant difference between treatments with or without SGL regardless of storage time. On day zero, SGL led to a 2.94 log reduction of L. coli O157:H7 a significant difference between SGL treatment and all other treatments was maintained until day 7. Laboratory results indicated that application of SGL solution for 30 s as a first step in the washing process resulted in a 3.15 log reduction in E. Sensory and quality attributes of fresh-cut iceberg lettuce were also evaluated. In this study, the effects of a process aid composed of silver dihydrogen citrate, glycerin, and lactic acid (SGL) on Escherichia coli and Listeria monocytogenes concentrations on lettuce immediately after washing and during cold storage were evaluated. Novel technologies are needed to inactivate pathogens without compromising product quality and shelf life. ![]() Outbreaks and product recalls involving romaine and iceberg lettuce are frequently reported in the United States.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |