Use of propolis in the sanitization of lettuce
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Abstract
The present study aimed to determine the effectiveness of propolis in reducing
the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces
(Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium
hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a
control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal
coliforms, the SH and PS treatments showed the same pattern of variation. In all cases,
PS was slightly more effective in the microbiological reduction in comparison with
commercial SH. Reductions between two and three log cycles were obtained with PS on
aerobic mesophiles and psychrotrophic counts. The information obtained in the present
study can be used to evaluate the potential use of propolis as product for sanitizing
other vegetables and for developing other food preservation technologies, with impact on
human health
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Bibliographic citation
Feás Sánchez, X., Pacheco, L., Iglesias Becerra, A. y Fernandes Estevinho, M.L.M. (2014). Use of propolis in the sanitization of lettuce. Int.J.Mol.Sci., vol. 15, 12243-12257
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https://doi.org/10.3390/ijms150712243Sponsors
Xesús Feás would like to thank Xunta de Galicia (Isidro Parga Pondal Program for young researchers, Grant No. IPP-020)
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© 2014 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)