Use of propolis in the sanitization of lettuce

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dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinariasgl
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Orgánicagl
dc.contributor.authorFeás Sánchez, Xesús
dc.contributor.authorPacheco, Lázaro
dc.contributor.authorIglesias Becerra, Antonio
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2020-05-13T12:08:42Z
dc.date.available2020-05-13T12:08:42Z
dc.date.issued2014
dc.description.abstractThe 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 healthgl
dc.description.peerreviewedSIgl
dc.description.sponsorshipXesús Feás would like to thank Xunta de Galicia (Isidro Parga Pondal Program for young researchers, Grant No. IPP-020)gl
dc.identifier.citationFeás 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, 12243-12257gl
dc.identifier.doi10.3390/ijms150712243
dc.identifier.essn1422-0067
dc.identifier.urihttp://hdl.handle.net/10347/22283
dc.language.isoenggl
dc.publisherMDPIgl
dc.relation.publisherversionhttps://doi.org/10.3390/ijms150712243gl
dc.rights© 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/)gl
dc.rights.accessRightsopen accessgl
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/
dc.subjectLettucegl
dc.subjectPropolisgl
dc.subjectSanitizationgl
dc.subjectMicrobiological safetygl
dc.subjectSodium hypochloritegl
dc.titleUse of propolis in the sanitization of lettucegl
dc.typejournal articlegl
dc.type.hasVersionVoRgl
dspace.entity.typePublication
relation.isAuthorOfPublication0a5f7b8d-4108-4050-88a1-3ef27121b4dd
relation.isAuthorOfPublication.latestForDiscovery0a5f7b8d-4108-4050-88a1-3ef27121b4dd

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