Journal
FOOD RESEARCH INTERNATIONAL
Volume 45, Issue 2, Pages 1123-1128Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2011.04.011
Keywords
Lactic acid; Pathogen reduction; Spinach; Salmonella; E. coli O157:H7
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Funding
- Winter Garden Spinach Producers Board
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Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L-lactic acid at 55 degrees C, peroxyacetic acid (80 mg/L), calcium hypochlorite (200 mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1 mg/L). The L-lactic acid produced a 2.7 log CFU/g reduction for E. coli O157:H7 and a 2.3 log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P<0.05), which resulted in a reduction of 0.7 log CFU/g for both pathogens. These findings indicate that 2% L-lactic acid at 55 degrees C may be an effective treatment for reducing pathogens on spinach leaves. (C) 2011 Elsevier Ltd. All rights reserved.
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