Use of propolis in the sanitization of lettuce
Int J Mol Sci. 2014 Jul 9;15(7):12243-57
The present study aimed to determine the effectiveness of
propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole
head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions
were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30
min. Tap water (TW) was used as a control. Regarding the mean reduction on
aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS
treatments showed the same pattern of variation. In all cases, PS was slightly
more effective in the microbiological reduction in comparison with commercial SH.
Reductions between two and three log cycles were obtained with PS on aerobic
mesophiles and psychrotrophic counts. The information obtained in the present
study can be used to evaluate the potential use of propolis as product for
sanitizing other vegetables and for developing other food preservation
technologies, with impact on human health.
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