Cut iceberg lettuce inoculated with Escherichia coli O157:H7 and Listeria monocytogenes before and after washing for 3 min in cold (4°C) and warm (47°C) water containing 100 mg/liter total chlorine was stored at 1 and 10°C in oxygen-permeable film packages (6,000 to 8,000 cc/m2/24 h). Cold chlorinated water was detrimental to the survival of E. coli O157: H7 and L. monocytogenes at both storage temperatures. In contrast, washing in warm chlorinated water favored the growth of both pathogens in lettuce stored at 10°C. There was no evidence of a relationship between the magnitude of spoilage microflora and the fate of either bacterium.
Survival and Growth of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Iceberg Lettuce Washed in Warm Chlorinated Water
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PASCAL DELAQUIS, SANDRA STEWART, SANDRA CAZAUX, PETER TOIVONEN; Survival and Growth of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Iceberg Lettuce Washed in Warm Chlorinated Water. J Food Prot 1 March 2002; 65 (3): 459–464. doi: https://doi.org/10.4315/0362-028X-65.3.459
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