Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce

GRISELDA CUGGINO, SOFIA; POSADA-IZQUIERDO, GUIOMAR; BASCÓN VILLEGAS, ISABEL; THEUMER, MARTIN GUSTAVO; PÉREZ-RODRÍGUEZ, FERNANDO

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2023

0963-9969

resh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), Sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 ºC. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge, and superficial browning and aroma during storage at 9 ºC were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatme