The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout

• Published in: Food science & technology Vol. 85; pp. 1 - 8
• Main Authors: Inatsu, Yasuhiro, Weerakkody, Kamal, Bari, Md. Latiful, Hosotani, Yukie, Nakamura, Nobutala, Kawasaki, Susumu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2017
• Subjects: Bean sprouts; E. coli O157: H7; L. monocytogenes; Phytic acid; Shredded vegetables; Bean sprouts; Shredded vegetables; Phytic acid; E. coli O157: H7; L. monocytogenes

The present study evaluated the efficacy of using 100 mg/L sodium hypochlorite (NaClO) followed by a second wash with various organic acids in reducing natural bacterial contaminants or intentionally contaminated Escherichia coli O157:H7 or Listeria monocytogenes in shredded cabbage or bean sprouts....