We established optimum washing and sanitizing conditions for fresh-cut lettuce using sodium hypochlorite to reduce microbial hazards. Reduction of microbial hazards, including total aerobic bacteria, Escherichoa coli, and Staphylococcus aureus at different sodium hypochlorite concentrations (0-500 ppm), immersion times (0–20min), temperatures (0–30°C), and washing times (0–4 min) was evaluated. The optimum washing and sanitizing conditions using sodium hypochlorite for lettuce were determined as immersion at more than 50 ppm for 1min at 20°oC and washing twice for 30 sec after dipping. Application of these optimum conditions will improve safety and added value of lettuce as a fresh-cut-food without detrimental effects on sensory characteristics.

中文翻译：

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氯浓度和洗涤条件对降低生菜中微生物污染的影响

我们使用次氯酸钠为鲜切生菜建立了最佳的洗涤和消毒条件，以减少微生物危害。减少微生物危害，包括不同浓度的次氯酸钠（0-500 ppm），浸泡时间（0-20min），温度（0-30°C）和洗涤时间（0）下的总需氧细菌，大肠杆菌和金黄色葡萄球菌–4分钟）进行了评估。将次氯酸钠用于莴苣的最佳洗涤和消毒条件确定为：在20°C下以50 ppm以上的速度浸入1分钟，浸入后洗涤两次，持续30秒。这些最佳条件的应用将提高安全性并提高莴苣作为新鲜食品的附加值，而对感官特性没有不利影响。