Study of the efficacy of domestic use sanitizers in the reduction of microbial load on in natura crisp lettuce (Lactuca sativa)
DOI:
https://doi.org/10.22239/2317-269x.01258Keywords:
Sanitizing Products, Lettuce, Coliforms, SalmonellaAbstract
Introduction: Raw hardwood vegetables are possible sources of microbiological contamination and need to be sanitized before consumption. The different sanitizers vary in their ability to reduce microorganisms, and chlorine, in its different forms, is widely used in food for this purpose. Objective: To evaluate the efficacy of three different types of commercial domestic sanitizers in the reduction of microbial load on in natura crisp
lettuce from conventional cultivation. Method: Five lots of three different chlorine-based sanitizers used for lettuce sanitization were studied. Concentration of free chlorine and the existence of thermotolerant coliforms and Salmonella spp were investigated in the lettuce samples after sanitization. Results: Only one of the evaluated sanitizers obtained free chlorine concentration between 100 and 200 ppm. All lettuce samples showed an absence of Salmonella sp./25 g and 60% of them had no reduction of coliform at 45ºC to acceptable evels for the product to be suitable for consumption. Conclusions: The tested products were not effective in reducing the microbial load of lettuce to safe levels, which may be putting the health of the consumer at risk. However, more studies are needed to elucidate issues related to the food hygiene process.
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