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NLM273526723 |
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DE-627 |
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cr uuu---uuuuu |
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231225s2017 xx |||||o 00| ||eng c |
| 024 |
7 |
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|a 10.1177/1082013217697851
|2 doi
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| 028 |
5 |
2 |
|a pubmed25n0911.xml
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|a (DE-627)NLM273526723
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| 035 |
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|a (NLM)28675971
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|a DE-627
|b ger
|c DE-627
|e rakwb
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| 041 |
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|a eng
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| 100 |
1 |
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|a Pablos, Cristina
|e verfasserin
|4 aut
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| 245 |
1 |
0 |
|a Effects of natural antimicrobials on prevention and reduction of bacterial cross-contamination during the washing of ready-to-eat fresh-cut lettuce
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| 264 |
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1 |
|c 2017
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| 336 |
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|a Text
|b txt
|2 rdacontent
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| 337 |
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 12.01.2018
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| 500 |
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|a Date Revised 09.01.2024
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|a published: Print-Electronic
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| 500 |
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|a Citation Status MEDLINE
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| 520 |
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|a Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. The use of natural antimicrobials as alternative to chlorine may offer interesting possibilities for disinfecting wash water. Antimicrobial properties of allyl- and benzyl-isothiocyanates, respectively, and chitosan against Salmonella spp. were evaluated by standard plate count. Minimal inhibitory concentration values were observed for benzyl-isothiocyanate and chitosan, corresponding to 50 and 1000 mgl-1, respectively. A 5 min washing of 25 g fresh-cut lettuce was performed. Transfer of Salmonella from the water to the produce was observed. Benzyl-isothiocyanate addition of 75 mgl-1 before starting the washing process gave rise to a complete removal of total bacteria and Salmonella in the wash water after 24 h before starting the second cycle. Antimicrobial benzyl-isothiocyanate effects have been demonstrated to persist after 48 h
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| 650 |
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4 |
|a Journal Article
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| 650 |
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4 |
|a Chitosan
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| 650 |
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4 |
|a isothiocyanates
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| 650 |
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4 |
|a natural antimicrobial
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| 650 |
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4 |
|a sanitizer
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| 650 |
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4 |
|a wash wastewaters
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| 650 |
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7 |
|a Anti-Infective Agents
|2 NLM
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| 650 |
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7 |
|a Disinfectants
|2 NLM
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| 700 |
1 |
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|a Fernández, Alba
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Thackeray, Alison
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Marugán, Javier
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 23(2017), 5 vom: 05. Juli, Seite 403-414
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
8 |
|g volume:23
|g year:2017
|g number:5
|g day:05
|g month:07
|g pages:403-414
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| 856 |
4 |
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|u http://dx.doi.org/10.1177/1082013217697851
|3 Volltext
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|d 23
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|h 403-414
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