6533b7d5fe1ef96bd1263ddf
RESEARCH PRODUCT
Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants
José Miguel SorianoJordi MañesJuan Carlos MoltóH. Ricosubject
SalmonellaUniversitiesFood HandlingSodium Hypochloritemedicine.disease_causeMicrobiologyMicrobiologychemistry.chemical_compoundPotassium PermanganateMost probable numbermedicineShigellaFood sciencebiologyGeneral MedicineLettucebiology.organism_classificationCitrobacter freundiiColiform bacteriaAeromonas hydrophilachemistrySodium hypochloriteFood MicrobiologyFood PreservativesEnterobacter cloacaeFood Sciencedescription
Abstract One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log 10 CFU g −1 . Results of total coliforms ranged from 3.38 log 10 most probable number (MPN) g −1 . Of the lettuce samples, 25.7% harbored Escherichia coli , 22.9% Staphylococcus aureus and 84% group D streptococci. Similarly, 10.4% of the samples harbored Aeromonas hydrophila , 2.8% Pseudomonas aeruginosa , and coliforms such as 14.6% Citrobacter freundii , 8.3% Klebsiella pneumoniae , 4.2% Enterobacter cloacae and 1.4% Providencia spp. Salmonella , Shigella and E. coli O157:H7 were not detected. When sodium hypochlorite or potassium permanganate solutions were used in washing procedures, the aerobic microorganisms were reduced by more than two log units, and total coliforms by at least one log.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2000-06-01 | International Journal of Food Microbiology |