title: Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants.
abstract: One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log10 CFU g(-1). Results of total coliforms ranged from < 0.47 to > 3.38 log10 most probable number (MPN) g(-1). Of the lettuce samples, 25.7% harbored Escherichia coli, 22.9% Staphylococcus aureus and 84% group D streptococci. Similarly, 10.4% of the samples harbored Aeromonas hydrophila, 2.8% Pseudomonas aeruginosa, and coliforms such as 14.6% Citrobacter freundii, 8.3% Klebsiella pneumoniae, 4.2% Enterobacter cloacae and 1.4% Providencia spp. Salmonella, Shigella and E. coli O157:H7 were not detected. When sodium hypochlorite or potassium permanganate solutions were used in washing procedures, the aerobic microorganisms were reduced by more than two log units, and total coliforms by at least one log.
authors.affiliation: Laboratory of Food Chemistry, Faculty of Pharmacy, University of Valencia, Spain. jose.soriano@uv.es
authors.forename: J M
authors.initials: JM
authors.lastname: Soriano
authors.forename: H
authors.initials: H
authors.lastname: Rico
authors.forename: J C
authors.initials: JC
authors.lastname: Moltó
authors.forename: J
authors.initials: J
authors.lastname: Mañes
mesh_terms: D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005520:Food Preservatives; D018545:Lactuca / Q000382:microbiology*; D011196:Potassium Permanganate; D012973:Sodium Hypochlorite; D014495:Universities
chemical_list: D005520:Food Preservatives; D011196:Potassium Permanganate; D012973:Sodium Hypochlorite