Microbiological hazards involved in fresh‐cut lettuce processing

Cruz, Adriano G.; Cenci, Sérgio Agostinho; Maia, María Cristina Antun

doi:10.1002/jsfa.3240

Cited by 5 publications

(2 citation statements)

References 45 publications

(51 reference statements)

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“…The TPACs for the lettuce crops (raw material) in the two companies were in agreement with reported levels for leafy vegetables, which range from 3 to 7 log CFU/g (2,24,54,61). Overall, leafy vegetables often have high and variable microbial contamination due to exposure during crop production within a diverse microbial ecosystem.…”

Section: Discussionsupporting

confidence: 79%

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Holvoet

Jacxsens

Sampers

et al. 2012

Journal of Food Protection

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This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.

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Section: Discussionsupporting

confidence: 79%

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Holvoet

Jacxsens

Sampers

et al. 2012

Journal of Food Protection

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“…It is, nevertheless, known as a vehicle for pathogens and toxins, being one of the main leafy vegetables involved in cases of foodborne outbreaks in the United States. (Da Cruz and others 2008; Mandrell 2009). A number of E. coli O157:H7 outbreaks have been linked to shredded ready‐to‐eat Iceberg lettuce and prepackaged, ready‐to‐eat salads containing Iceberg and other leafy greens (Mandrell 2009).…”

Section: Introductionmentioning

confidence: 99%

Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh‐Cut Iceberg Lettuce during Storage in Modified Atmosphere Package

Guan¹,

Huang²,

Fan³

2010

Journal of Food Science

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Recent studies showed that sodium acid sulfate (SAS) and levulinic acid (LA) in combination with sodium dodecyl sulfate (SDS) was effective in inactivating human pathogens on Romaine lettuce. The present study investigated the effects of LA and SAS in combination with SDS (as compared with citric acid and chlorine) on the inactivation of E. coli O157:H7 and sensory quality of fresh-cut Iceberg lettuce in modified atmosphere packages during storage at 4 °C. Results showed that LA (0.5% to 3%) and SAS (0.25% to 0.75%) with 0.05% SDS caused detrimental effects on visual quality and texture of lettuce. LA- and SAS-treated samples were sensorially unacceptable due to development of sogginess and softening after 7 and 14 d storage. It appears that the combined treatments caused an increase in the respiration rate of fresh-cut lettuce as indicated by higher CO(2) and lower O(2) in modified atmosphere packages. On the positive side, the acid treatments inhibited cut edge browning of lettuce pieces developed during storage. LA (0.5%), SAS (0.25%), and citric acid (approximately 0.25%) in combination with SDS reduced population of E. coli OH157:H7 by 0.41, 0.87, and 0.58 log CFU/g, respectively, while chlorine achieved a reduction of 0.94 log CFU/g without damage to the lettuce. Therefore, compared to chlorine, LA and SAS in combination with SDS have limited commercial value for fresh-cut Iceberg lettuce due to quality deterioration during storage.

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Retention of iceberg lettuce quality by low temperature storage and postharvest application of 1-methylcyclopropene or gibberellic acid

Tian

Cao

2011

J Food Sci Technol

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This study was conducted to evaluate the changes in quality of iceberg lettuce during storage at different temperatures and the effects of postharvest treatments of 1-methylcyclopropene or gibberellic acid at high temperature. The results showed that quality of the lettuce was remarkably retained during storage at 0 °C, but significantly declined at 20 °C. However, quality of the vegetable at shelf-temperature (20 °C, 85 ~ 95% RH) was effectively delayed by the treatment with 1-methylcyclopropene (1-MCP) or gibberellic acid (GA). Browning of the lettuce leaves was significantly inhibited by the storage at low temperature and by treatment with1-MCP and GA. The biochemical analysis further indicated that the reduction of soluble protein and sugar, decrease in activity of polyphenol oxidase (PPO) and peroxidase (POD) and accumulation of free amino acids in the lettuce leaves during storage could be remarkably prevented by low temperature, treatment with1-MCP or GA. Our result suggested that 1-MCP or GA treatment would provide a potential way for controlling quality of the lettuce under suboptimal postharvest temperature conditions.

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Microbiological hazards involved in fresh‐cut lettuce processing

Cited by 5 publications

References 45 publications

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh‐Cut Iceberg Lettuce during Storage in Modified Atmosphere Package

Retention of iceberg lettuce quality by low temperature storage and postharvest application of 1-methylcyclopropene or gibberellic acid

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