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Effects of organic matter on acidic electrolysed water for reduction of foodborne pathogens on lettuce and spinach

✍ Scribed by E.-J. Park; E. Alexander; G.A. Taylor; R. Costa; D.-H. Kang

Book ID
108840158
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
422 KB
Volume
105
Category
Article
ISSN
1364-5072

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## Abstract **BACKGROUND:** The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh‐cut lettuce during storage were evaluated. **RESULTS:** Dipping of lettuce in 100 mg L^βˆ’1^ chlorine solution reduced the nu