Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat

Journal of Food Protection

Volumn 65, Issue 8, 2002, Pages 1221-1226

  McWatters, K H ^a   Chinnan, M S ^a   Walker, S L ^a   Doyle, M P ^a   Lin, C M ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

JUSTICIA PECTORALIS; LACTUCA;

EID: 0036330699     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.8.1221     Document Type: Article

References (15)

1. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
2. Produce handling and processing practices
3. Sensory quality of ready-to-eat lettuce washed in chlorinated water
4. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce
5. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging
6. Electrolyzed water as a disinfectant for fresh-cut vegetables
7. 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
8. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature
9. 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
10. Consumer acceptance of raw apples treated with an antibacterial solution designed for home use
11. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
12. Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere
13. Hydrogen peroxide disinfection of minimally processed fruits and vegetables
14. Inactivation of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide