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Advisor(s)
Abstract(s)
The microbiological safety of fresh produce is a significant concern of consumers and industry. After
applying at an inoculated level (6e7 log CFU/mL) of Listeria monocytogenes on Iceberg lettuce, the
antilisterial properties of balsamic vinegar from Modena, white wine vinegar and acetic acid solutions
were investigated.
Different proportions of the vinegars, acetic acid (58.7 g/L), and deionized water were evaluated to
determine the role of those solutions at the stage of washing Iceberg lettuce to remove L. monocytogenes.
The maximum observed log reduction of L. monocytogenes was 2.15 0.04 for balsamic vinegar (50% (v/
v)), 1.18 0.06 for white wine vinegar ((50% (v/v)) and 1.13 0.06 for acetic acid ((50% (v/v)). Washing
with water only reduces 0.05 0.04 log CFU/mL of L. monocytogenes numbers.
Listeria reductions observed for balsamic vinegar are similar or higher than those of chlorine-based
sanitizers evaluated in other studies with lettuce. In the case of balsamic vinegar solutions, Listeria inhibition
followed a linear reduction according to the model: Log (N/N0) ¼ 4.09 balsamic vinegar
proportion % (v/v) 0.13; R2 ¼ 0.95. Balsamic vinegar washings may be a promising method for reducing
other foodborne pathogens present in produce or other foods, at home and retail environments.
Description
Keywords
Listeria monocytogenes Iceberg lettuce Balsamic vinegar from Modena Acetic acid Antilisterial activity
Citation
RAMOS, Bárbara …[et al.] - Balsamic vinegar from Modena: An easy effective approach to reduce Listeria monocytogenes from lettuce. Food Control. ISSN 0308-8146. Vol. 42 (2014), p. 38-42
Publisher
Elsevier