Abstract:
:One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log10 CFU g(-1). Results of total coliforms ranged from < 0.47 to > 3.38 log10 most probable number (MPN) g(-1). Of the lettuce samples, 25.7% harbored Escherichia coli, 22.9% Staphylococcus aureus and 84% group D streptococci. Similarly, 10.4% of the samples harbored Aeromonas hydrophila, 2.8% Pseudomonas aeruginosa, and coliforms such as 14.6% Citrobacter freundii, 8.3% Klebsiella pneumoniae, 4.2% Enterobacter cloacae and 1.4% Providencia spp. Salmonella, Shigella and E. coli O157:H7 were not detected. When sodium hypochlorite or potassium permanganate solutions were used in washing procedures, the aerobic microorganisms were reduced by more than two log units, and total coliforms by at least one log.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Soriano JM,Rico H,Moltó JC,Mañes Jdoi
10.1016/s0168-1605(00)00288-9subject
Has Abstractpub_date
2000-06-30 00:00:00pages
123-8issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(00)00288-9journal_volume
58pub_type
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