RT Journal Article
T1 Use of propolis in the sanitization of lettuce
A1 Feás Sánchez, Xesús
A1 Pacheco, Lázaro
A1 Iglesias Becerra, Antonio
A1 Estevinho, Leticia M.
K1 Lettuce
K1 Propolis
K1 Sanitization
K1 Microbiological safety
K1 Sodium hypochlorite
AB The present study aimed to determine the effectiveness of propolis in reducingthe microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces(Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodiumhypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as acontrol. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecalcoliforms, 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 withcommercial SH. Reductions between two and three log cycles were obtained with PS onaerobic mesophiles and psychrotrophic counts. The information obtained in the presentstudy can be used to evaluate the potential use of propolis as product for sanitizingother vegetables and for developing other food preservation technologies, with impact onhuman health
PB MDPI
YR 2014
FD 2014
LK http://hdl.handle.net/10347/22283
UL http://hdl.handle.net/10347/22283
LA eng
NO 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
NO Xesús Feás would like to thank Xunta de Galicia (Isidro Parga Pondal Program for young researchers, Grant No. IPP-020)
DS Minerva
RD 28 abr 2026