Hygienic-sanitary quality of vegetables and evaluation of treatments for the elimination of indigenous E. coli and E. coli O157:H7 from the surface of leaves of lettuce (Lactuca sativa L.)

Food Science and Technology (Campinas)

Ytana Oliveira Santos²  Rogeria Comastri De Castro Almeida²  Alaise Gil Guimarães¹  Paulo Fernando Almeida¹ 

[1] ,Universidade Federal da Bahia Escola de Nutrição Departamento de Ciência dos AlimentosSalvador BA ,Brazil

关键词: Escherichia coli;    natural household sanitizers;    vegetables;    irrigation water;    Escherichia coli;    sanitizante natural de uso doméstico;    hortaliças;    água de irrigação;   

DOI  :  10.1590/S0101-20612010000400038

来源: SciELO

【 摘 要 】

The purpose of this study is to evaluate the hygienic-sanitary quality of vegetables and irrigation water and assess the effectiveness of lemon juice and vinegar in reducing E. coli strains inoculated on lettuce. One hundred and forty samples of vegetables and 45 samples of irrigation water were investigated for thermotolerant coliforms and Salmonella spp. In order to verify the effectiveness of natural household sanitizers in reducing E. coli in inoculated lettuce, four treatment solutions were tested: fresh lemon juice, alcohol vinegar, lemon juice-vinegar mixture, and lemon juice-vinegar-water mixture. The microbiological analysis revealed high rates of contamination by thermotolerant coliforms and identified the presence of E. coli in 32% of the tested vegetable samples and 56% of the water samples. While no significant statistical difference (p < 0, 05) was identified in the tested solutions, the treatment with a combination of lemon juice and vinegar resulted in the highest Decimal Reductions (DR) of E. coli O157: H7 while the treatment with vinegar alone was the most effective against the indigenous E. coli strain

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