Efficacy of a Commercial Produce Wash on Bacterial Contamination of Lettuce in a Food Service Setting

Journal of Food Protection

Volumn 66, Issue 12, 2003, Pages 2359-2361

  Smith, Sarah ^a   Dunbar, Mila ^a   Tucker, Diana ^a   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTUCA;

EID: 0345119174     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.12.2359     Document Type: Article

References (11)

1. Beuchat, L. R., B. V. Nail, B. B. Adler, and M. R. S. Clavero. 1998. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce. J. Food Prot. 61:1305-1311.
2. Chen, Y., K. M. Jackson, F. P. Chea, and D. W. Schaffner. 2001. Quantification and variability analysis of bacterial cross contamination rates in common foodservice tasks. J. Food Prot. 64:72-80.
3. Delaquis, P., S. Stewart, S. Cazaux, and P. Toivonen. 2002. Survival and growth of Listeria monocytogenes and Escherichia coli O157: H7 in ready-to-eat iceberg lettuce washed in warm chlorinated water. J. Food Prot. 65:459-464.
4. Kim, J. G., A. E. Yousef, and G. W. Chism. 1999. Use of ozone to inactivate microorganisms on lettuce. J. Food Saf. 19:17-34.
5. Li, Y., R. E. Brackett, J. Chen, and L. R. Beuchat. 2001. 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. J. Food Prot. 64:305-309.
6. Li, Y., R. E. Brackett, R. L. Shewfelt, and L. R. Beuchat. 2001. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol. 18:299-308.
7. Little, C., D. Roberts, E. Youngs, and J. deLouvois. 1999. Microbiological quality of retail imported unprepared whole lettuces: a PHLS food working group study. J. Food Prot. 62:325-328.
8. Singh, N., R. K. Singh, A. K. Bhunia, and R. L. Stroshine. 2002. Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Food Microbiol 19:183-193.
9. Soriano, J. M., H. Rico, J. C. Molto, and J. Manes. 2000. Assessment of the microbiological quality and wash treatments of lettuce served in university restaurants. Int. J. Food Microbiol. 58:123-128.
10. U.S. Food and Drug Administration and Institute of Food Technologists. 2001. Analysis and evaluation of preventive control measures for the control and reduction/elimination of microbial hazards on fresh and fresh-cut produce. Available at: http://www.cfsan.fda.gov/ ~comm/ift3-toc.html. Accessed 30 September 2001.
11. Vijayakumar, C., and C. E. Wolf-Hall. 2002. Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce. J. Food Prot. 65:1646-1650.