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.

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