原创力文档comparison of different washing and disinfection protocols used by food services in southern brazil for lettuce (lactuca sativa)比较不同的清洗和消毒协议使用的食品服务在巴西南部生菜(以).pdfVIP
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comparison of different washing and disinfection protocols used by food services in southern brazil for lettuce (lactuca sativa)比较不同的清洗和消毒协议使用的食品服务在巴西南部生菜(以)
Food and Nutrition Sciences, 2012, 3, 28-33
/10.4236/fns.2012.31006 Published Online January 2012 (http://www.SciRP.org/journal/fns)
Comparison of Different Washing and Disinfection
Protocols Used by Food Services in Southern Brazil for
Lettuce (Lactuca sativa)
Ana Beatriz Almeida de Oliveira, Ana Carolina Ritter, Eduardo Cesar Tondo,
Marisa Itapema Cardoso
Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (PPGMAA/
UFRGS), Porto Alegre, Brazil.
Email: ana.beatriz@ufrgs.br
Received September 9th, 2011; revised October 19th, 2011; accepted October 26th, 2011
ABSTRACT
Different protocols have been used for washing and disinfecting leafy vegetables in Brazilian food services, however its
effect on microbial reduction was barely studied. The aim of this study was to evaluate the effectiveness of lettuce
washing and disinfecting protocols used by food services. The treatments evaluated were: washing in potable tap water
(T ); washing and dipping in potable tap water (T ); washing with potable tap water and dipping in a solution of sodium
1 2
hypochlorite (200 ppm of free chlorine) for 15 min (T ); and 30 min (T ); washing with potable tap water and dipping in
3 4
2% vinegar solution (T ); and 20% vinegar solution (T ). After the treatments, the samples were microbiologically
5 6
evaluated to measure bacterial reductions. The microbial counts showed that the mean total mesophile reductions were:
0.64 log for T , 0.75 log for T , 2.06 log for T , 2.46 log for T , 1.68 log for T and 1.72 log for T , and the mean total
1 2 3 4 5
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