Methods to Reduce Bacteria on Lettuce
Location
CSU Ballroom
Start Date
21-4-2014 10:00 AM
End Date
21-4-2014 11:30 AM
Student's Major
Biological Sciences
Student's College
Science, Engineering and Technology
Mentor's Name
Dorothy Wrigley
Mentor's Email Address
dorothy.wrigley@mnsu.edu
Mentor's Department
Biological Sciences
Mentor's College
Science, Engineering and Technology
Description
Lettuce is a minimally processed food with a short shelf life for both grocers and consumers. Three treatments were tested for their ability to decrease spoilage bacteria populations on the lettuce. The effectiveness of the electrolyzed water, U.V light treatment and traditional bleach water wash were compared to regular tap water wash. The spread plating technique was used to determine the concentration (CFU/g) of bacteria. Each treatment was done for 0, 10 and 20 seconds. The bleach and U.V treatments were 40 and 3 times more effective than the tap water wash respectively. The bleach treatment is very effective but also may affect consumer health. To determine effectiveness of electrolyzed water, the lettuce leaf is washed in the generated electrolyzed water and CFU/g is determined. The process is still ongoing, in search of the correct time increments and solution concentration needed for maximum effectiveness. However, initial trials show that 20 seconds was not effective. If this method can be modified to be successful, this could introduce a safer produce wash alternative to bleach.
Methods to Reduce Bacteria on Lettuce
CSU Ballroom
Lettuce is a minimally processed food with a short shelf life for both grocers and consumers. Three treatments were tested for their ability to decrease spoilage bacteria populations on the lettuce. The effectiveness of the electrolyzed water, U.V light treatment and traditional bleach water wash were compared to regular tap water wash. The spread plating technique was used to determine the concentration (CFU/g) of bacteria. Each treatment was done for 0, 10 and 20 seconds. The bleach and U.V treatments were 40 and 3 times more effective than the tap water wash respectively. The bleach treatment is very effective but also may affect consumer health. To determine effectiveness of electrolyzed water, the lettuce leaf is washed in the generated electrolyzed water and CFU/g is determined. The process is still ongoing, in search of the correct time increments and solution concentration needed for maximum effectiveness. However, initial trials show that 20 seconds was not effective. If this method can be modified to be successful, this could introduce a safer produce wash alternative to bleach.
Recommended Citation
Bhandari, Pradeep and Eric Hermansen. "Methods to Reduce Bacteria on Lettuce." Undergraduate Research Symposium, Mankato, MN, April 21, 2014.
https://cornerstone.lib.mnsu.edu/urs/2014/poster_session_A/4
