Ozone and Chlorine Treatment of Minimally Processed Lettuce

@inproceedings{Garca2003OzoneAC,
  title={Ozone and Chlorine Treatment of Minimally Processed Lettuce},
  author={Ana Herminia Casas Garc{\'i}a and John R. Mount and P. Michael Davidson},
  year={2003}
}
ABSTRACT The objectives of this research were to determine the effectiveness of ozone in combination with chlorine on the microbiological and sensory attributes of lettuce as well as the quality of the water used for processing commercial lettuce salad. Iceberg lettuce was inoculated with 8.0 log CFU/g microorganisms isolated from spoiling lettuce, treated with combinations of chlorine and ozone, and analyzed microbiologically. Commercial salads rinsed with chlorine, ozone, or a mixture were… CONTINUE READING

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