Uhlig, Elisabeth
- Lund University
Abstract
Customer demands for fresh salads are increasing, but leafy green vegetables have also been linked to food-borne illness due to pathogens such as Escherichia coli O157:H7. As a safety measure, consumers often wash leafy vegetables in water before consumption. In this study, we analyzed the efficiency of household washing to reduce the bacterial content. Romaine lettuce and ready-to-eat mixed salad were washed several times in flowing water at different rates and by immersing the leaves in water. Lettuce was also inoculated with E. coli before washing. Only washing in a high flow rate (8L/min) resulted in statistically significant reductions (p
Keywords
E. coli; leafy green vegetables; ready-to-eat; rinsing; water bath
Published in
Food Science and Nutrition
2017, volume: 5, number: 6, pages: 1215-1220
SLU Authors
Olsson, Crister
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences
Alsanius, Beatrix
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences
UKÄ Subject classification
Pathobiology
Horticulture
Food Science
Publication identifier
- DOI: https://doi.org/10.1002/fsn3.514
Permanent link to this page (URI)
https://res.slu.se/id/publ/88210