Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables
- Autores
- Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys; Stefanini de Guzman, Ana Maria Teresa Valentina
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 C and 22 C) were determined. No pathogens were found in natural microflora of fresh vegetables.
Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Barbini, Norma Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Stefanini de Guzman, Ana Maria Teresa Valentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina - Materia
-
SANITATION
FRESH VEGETABLES
ENTEROPATHOGENS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/158256
Ver los metadatos del registro completo
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Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetablesVelázquez, Lidia del CarmenBarbini, Norma BeatrizEscudero, María EstherLucero Estrada, Cecilia Stella MarysStefanini de Guzman, Ana Maria Teresa ValentinaSANITATIONFRESH VEGETABLESENTEROPATHOGENShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 C and 22 C) were determined. No pathogens were found in natural microflora of fresh vegetables.Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Barbini, Norma Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Stefanini de Guzman, Ana Maria Teresa Valentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaElsevier2009-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158256Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys; Stefanini de Guzman, Ana Maria Teresa Valentina; Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables; Elsevier; Food Control; 20; 3; 3-2009; 262-2680956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713508001308info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2008.05.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:36:38Zoai:ri.conicet.gov.ar:11336/158256instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:36:38.751CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| title |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| spellingShingle |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables Velázquez, Lidia del Carmen SANITATION FRESH VEGETABLES ENTEROPATHOGENS |
| title_short |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| title_full |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| title_fullStr |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| title_full_unstemmed |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| title_sort |
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables |
| dc.creator.none.fl_str_mv |
Velázquez, Lidia del Carmen Barbini, Norma Beatriz Escudero, María Esther Lucero Estrada, Cecilia Stella Marys Stefanini de Guzman, Ana Maria Teresa Valentina |
| author |
Velázquez, Lidia del Carmen |
| author_facet |
Velázquez, Lidia del Carmen Barbini, Norma Beatriz Escudero, María Esther Lucero Estrada, Cecilia Stella Marys Stefanini de Guzman, Ana Maria Teresa Valentina |
| author_role |
author |
| author2 |
Barbini, Norma Beatriz Escudero, María Esther Lucero Estrada, Cecilia Stella Marys Stefanini de Guzman, Ana Maria Teresa Valentina |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
SANITATION FRESH VEGETABLES ENTEROPATHOGENS |
| topic |
SANITATION FRESH VEGETABLES ENTEROPATHOGENS |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
| dc.description.none.fl_txt_mv |
The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 C and 22 C) were determined. No pathogens were found in natural microflora of fresh vegetables. Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina Fil: Barbini, Norma Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina Fil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina Fil: Stefanini de Guzman, Ana Maria Teresa Valentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina |
| description |
The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 C and 22 C) were determined. No pathogens were found in natural microflora of fresh vegetables. |
| publishDate |
2009 |
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2009-03 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://hdl.handle.net/11336/158256 Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys; Stefanini de Guzman, Ana Maria Teresa Valentina; Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables; Elsevier; Food Control; 20; 3; 3-2009; 262-268 0956-7135 CONICET Digital CONICET |
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http://hdl.handle.net/11336/158256 |
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Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys; Stefanini de Guzman, Ana Maria Teresa Valentina; Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables; Elsevier; Food Control; 20; 3; 3-2009; 262-268 0956-7135 CONICET Digital CONICET |
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eng |
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eng |
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info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713508001308 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2008.05.012 |
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Elsevier |
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