Ultrasonication and Fresh Produce (Cos lettuce) Preservation
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages M62–M68, March 2006
How to Cite
Ajlouni, S., Sibrani, H., Premier, R. and Tomkins, B. (2006), Ultrasonication and Fresh Produce (Cos lettuce) Preservation. Journal of Food Science, 71: M62–M68. doi: 10.1111/j.1365-2621.2006.tb08909.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050532 Submitted 9/2/05, Revised 10/14/05, Accepted 11/21/05.
- Cos lettuce;
- total count;
- psychrophilic count;
- bactericidal effect
Washing Cos lettuce in various sanitizers at different concentrations with and without ultrasonication (40 KHz) reduced the microbiological counts by 1 to 2.5 log colony-forming units (CFU)/g immediately after washing. Ultrasonication of Cos lettuce in water, chlorinated water, peracetic acid, hydrogen peroxide, and their combinations at various temperatures (4 °C, 20 °C, 35 °C, 47 °C, and 50 °C) had no significant effects (P > 0.05) on the total or the psychrophilic counts during storage at 10 °C. The total count in Cos lettuce reached 9.74 ± 0.035 log CFU/g after ultrasonication (2 min at 50 °C) in chlorinated water (100 mg/L) and storage for 6 d at 10 °C. Extending the ultrasonication (40 kHz) of Cos lettuce for up to 20 min did not improve the bactericidal effect of ultrasonication. However, long-time ultrasonication (20 min) caused significant (P < 0.05) damage to the quality of Cos lettuce tissues.