Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite

Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite

Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlor...

Use of Propolis in the Sanitization of Lettuce

The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrop...

Sodium Hypochlorite

Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts.

The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 degrees C showed significantly lower PPO and POD activity throughout storage than lettuce washed at 4 degrees C and 25 degree...

Predictive Factors of Gastrointestinal Injuries after Exposure to Sodium Hypochlorite

Background: Sodium hypochlorite is found in bleaching agents used to cleaning dishes and bleach laundry. The ingestion of sodium hypochlorite causes acute corrosive esophagitis and gastritis. In establishing the diagnosis and therapeutic approach of acute corrosive poisonings, the upper endoscopy has great importance. The aim of this study was to determine predictive factors of gastrointestinal...