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| Souza,Giovanna C; Spinosa,Wilma A; Oliveira,Tereza CRM. |
| ABSTRACT Vegetable sanitization protocols recommend the use of chlorine, which has adverse effects on the environment and carcinogenic effects on humans. Acetic acid is an interesting alternative to chlorine because it possesses no risk to human health and is widely available in the form of vinegar. This study aimed to evaluate the sanitizing action of vinegar, 130 g L-1 total titratable acidity expressed as acetic acid, on lettuce. Vinegar was chosen because it is a low-cost product widely available in the Brazilian market. The minimum inhibitory concentration and minimum bactericidal concentration of vinegar against Escherichia coli were 2.5 and 15 g L-1 total acidity, respectively. Lettuce leaves artificially contaminated with E. coli or naturally... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Acetic acid; Sanitization. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000300414 |
