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Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water

✍ Scribed by C.-M. Park; Y.-C. Hung; M.P. Doyle; G.O.I. Ezeike; C. Kim

Book ID
108823290
Publisher
Institute of Food Technologists
Year
2001
Tongue
English
Weight
106 KB
Volume
66
Category
Article
ISSN
0022-1147

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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