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Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

Journal of Food Science and Technology volume 55, pages 1535–1540 (2018)Cite this article

Abstract

Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babaçu coconut (Attalea speciosa) oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant microbiota, physicochemical characteristics, and sensory attributes were evaluated. PA and SD reduced mesophilic aerobic counts by 2.1 and 1.5 log cfu/g, respectively. The most efficient treatment in reducing natural microbiota (i.e., PA) was applied alone and in combination with ultrasound (US). It reduced Salmonella enterica Typhimurium counts to undetectable levels (< 1 log cfu/g). US further reduced S. Typhimurium counts by 0.6 log cfu/g in relation to PA, treatment which lessened the pH but increased the titratable acidity of lettuce, but did not cause total color difference. Therefore, the combination of PA and US holds a potential industrial application for sanitization purposes.

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Acknowledgements

The authors would like to thank the Research Support Fund of Espírito Santo Federal University (FAP/UFES) for financial assistance.

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Authors and Affiliations

  1. Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo, Alto Universitário, s/n, Alegre, ES, 29500-000, Brazil

    Luiza Oliveira Silveira, Ana Carolina Garcia Giori, Syllas Borburema Silva Oliveira, Yhan da Silva Mutz, Clara Suprani Marques, Jussara Moreira Coelho & Patrícia Campos Bernardes

  2. Programa de Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil

    Denes Kaic Alves do Rosário

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  1. Luiza Oliveira Silveira
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  2. Denes Kaic Alves do Rosário
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  3. Ana Carolina Garcia Giori
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  4. Syllas Borburema Silva Oliveira
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  5. Yhan da Silva Mutz
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  6. Clara Suprani Marques
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  7. Jussara Moreira Coelho
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  8. Patrícia Campos Bernardes
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Correspondence to Patrícia Campos Bernardes.

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Silveira, L.O., do Rosário, D.K.A., Giori, A.C.G. et al. Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa). J Food Sci Technol 55, 1535–1540 (2018). https://doi.org/10.1007/s13197-018-3071-8

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  • DOI: https://doi.org/10.1007/s13197-018-3071-8

Keywords

  • Peracetic acid
  • Sodium dichloroisocyanurate
  • Washing
  • Lettuce
  • Ultrasound