Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat

Journal of Food Protection

Volumn 65, Issue 8, 2002, Pages 1215-1220

  Lin, C M ^a   Moon, S S ^a   Doyle, M P ^a   McWatters, K H ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 0036330039     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.8.1215     Document Type: Article

References (23)

1. An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption
2. Listeria monocytogenes: Incidence on vegetables
3. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water
4. Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables
5. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
6. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, October 1996
7. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce
8. Microbiological safety evaluation and recommendations on fresh produce
9. Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15°C
10. Heat shocks applied either before or after wounding reducing browning of lettuce leaf tissue
11. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce
12. Consumer acceptance of fresh cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat
13. Consumer acceptance of raw apples treated with an antibacterial solution designed for home use
14. Acceptability of lettuce treated with a lactic acid and hydrogen peroxide antibacterial solution
15. Food-related illness and death in the United States
16. The microbiology of minimally processed fresh fruits and vegetables
17. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
18. Factors limiting the efficacy of hydrogen peroxide washes for decontamination of apples containing Escherichia coli
19. Effectiveness of sanitizing agents in inactivating Escherichia coli on golden delicious apples
20. Antimicrobial treatments for minimally processed cantaloupe melon
21. Hydrogen peroxide disinfection of minimally processed fruits and vegetables
22. Inactivation of Escherichia coli O157:H7 by combinations of GRAS chemicals and temperature
23. Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide