Cargando…

Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods

The aim of this study was to assess the microbiological quality of ready-to-eat (RTE) iceberg lettuce. Our investigation was based on the consumption tendency of university students considered a target market for this product. A total of 78 RTE samples were collected from chain supermarkets and anal...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bencardino, Daniela, Vitali, Luca Agostino, Petrelli, Dezemona
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PAGEPress Publications, Pavia, Italy 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5913699/ https://www.ncbi.nlm.nih.gov/pubmed/29732325 http://dx.doi.org/10.4081/ijfs.2018.6913

Ejemplares similares

Challenge test studies on Listeria monocytogenes in ready‐to‐eat iceberg lettuce
por: Tucci, Patrizia, et al.
Publicado: (2019)

Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and “ready‐to‐eat” salads
por: Uhlig, Elisabeth, et al.
Publicado: (2017)

High virulence gene diversity in Streptococcus pyogenes isolated in Central Italy
por: Bencardino, Daniela, et al.
Publicado: (2019)

Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
por: Arienzo, Alyexandra, et al.
Publicado: (2020)

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce
por: Haque, Md. Azizul, et al.
Publicado: (2021)

Metagenomic Characterization of Bacterial Communities on Ready-to-Eat Vegetables and Effects of Household Washing on their Diversity and Composition
por: Tatsika, Soultana, et al.
Publicado: (2019)

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride
por: Wang, Jiayi, et al.
Publicado: (2020)

Experimental accelerated shelf life determination of a ready-to-eat processed food
por: Haouet, M. Naceur, et al.
Publicado: (2019)

An outbreak of Shigella sonnei infection associated with consumption of iceberg lettuce.
por: Frost, J A, et al.
Publicado: (1995)

A field‐tested robotic harvesting system for iceberg lettuce
por: Birrell, Simon, et al.
Publicado: (2019)

Effect of Chlorine Dioxide Treatment on Human Pathogens on Iceberg Lettuce
por: Hassenberg, Karin, et al.
Publicado: (2021)

Diversity of antibiotic resistance genes and staphylococcal cassette chromosome mec elements in faecal isolates of coagulase-negative staphylococci from Nigeria
por: Vitali, Luca Agostino, et al.
Publicado: (2014)

Modification of cell wall properties in lettuce improves shelf life
por: Wagstaff, Carol, et al.
Publicado: (2010)

Ejaculate for Microbiological Culture: To Wash or Not To Wash?
por: Theiler, Tom, et al.
Publicado: (2022)

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce
por: Wang, Jiayi, et al.
Publicado: (2020)

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage
por: Sikora, Małgorzata, et al.
Publicado: (2020)

Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP
por: Yan, Han, et al.
Publicado: (2022)

Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers
por: Lee, Wan-Ning, et al.
Publicado: (2018)

Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life
por: Dottori, Ilenia, et al.
Publicado: (2023)

Quaternary Ammonium Leucine-Based Surfactants: The Effect of a Benzyl Group on Physicochemical Properties and Antimicrobial Activity
por: Perinelli, Diego Romano, et al.
Publicado: (2019)

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials
por: Karam, Layal, et al.
Publicado: (2023)

Occurrence of Multidrug Resistant Extended Spectrum Beta-Lactamase-Producing Bacteria on Iceberg Lettuce Retailed for Human Consumption
por: Bhutani, Natasha, et al.
Publicado: (2015)

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
por: Tarlak, Fatih, et al.
Publicado: (2020)

Determination of optimal daily light integral (DLI) for indoor cultivation of iceberg lettuce in an indigenous vertical hydroponic system
por: Gavhane, Kishor P., et al.
Publicado: (2023)

Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability
por: Federici, Enrico, et al.
Publicado: (2021)

Genotypic and phenotypic heterogeneity in Streptococcus mutans isolated from diabetic patients in Rome, Italy
por: De, Arpan, et al.
Publicado: (2016)

High Light Intensity Applied Shortly Before Harvest Improves Lettuce Nutritional Quality and Extends the Shelf Life
por: Min, Qianxixi, et al.
Publicado: (2021)

Bacterial Exchange in Household Washing Machines
por: Callewaert, Chris, et al.
Publicado: (2015)

Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens
por: Yan, Huiling, et al.
Publicado: (2022)

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
por: Barcenilla, Coral, et al.
Publicado: (2022)

Essential Oil Microemulsions Inactivate Antibiotic-Resistant Bacteria on Iceberg Lettuce during 28-Day Storage at 4 °C
por: Arellano, Stephanie, et al.
Publicado: (2022)

Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach
por: Spanu, Carlo, et al.
Publicado: (2014)

Escherichia coli Survival on Strawberries and Unpacked Romaine Lettuce Washed Using Contaminated Water
por: Bhullar, Manreet, et al.
Publicado: (2021)

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
por: Zadeh, Negin Seif, et al.
Publicado: (2023)

Physical processes controlling the rifting of Larsen C Ice Shelf, Antarctica, prior to the calving of iceberg A68
por: Larour, E., et al.
Publicado: (2021)

Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing
por: Gadelha, JR, et al.
Publicado: (2019)

Formulation of a Bio-Packaging Based on Pure Cellulose Coupled with Cellulose Acetate Treated with Active Coating: Evaluation of Shelf Life of Pasta Ready to Eat
por: Bugatti, Valeria, et al.
Publicado: (2020)

Microbiological and Chemico-physical Shelf-life and Panel Test to Evaluate Acceptability of Liver Mortadella
por: Tirloni, Erica, et al.
Publicado: (2016)

Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life
por: Casti, Daniele, et al.
Publicado: (2016)

Shelf Life of Anchovy Products (Engraulis Encrasicolus): Evaluation of Sensory, Microbiological and Chemical Properties
por: Ariano, Andrea, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_328fdb5e5oeo8750nht7qch4tk