ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fresh-cut lettuce inoculated with Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 was treated using cetylpyridinium chlorine (CPC) solution in a laboratory-scale immersion spray system. With 0.7 kg/cm2 spray pressure and 1.5-min spray time (ST), both bacteria were significantly reduced (P 〈 0.05) in 0.1% to 0.3% CPC spray treatments, compared with water spray controls. At the same ST, increasing spray pressure from 0.7 to 2.1 kg/cm2 further reduced bacteria by 0.5 to 1.5 log colony-forming units (CFU)/g. The 0.2% and 0.3% CPC treatments resulted in the greatest reduction of S. serovar Typhimurium and E. coli O157:H7, respectively. Similar bacterial reduction could be achieved using shorter ST with extended post-spray exposure time. No color change on the lettuce was observed after CPC treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb08279.x
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