Use of Propolis in the Sanitization of Lettuce

Use of Propolis in the Sanitization of Lettuce

The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap...

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Bibliographic Details
Main Authors: Xesús Feás, Lazaro Pacheco, Antonio Iglesias, Leticia M. Estevinho
Format: Article
Language:English
Published: MDPI AG 2014-07-01
Series:International Journal of Molecular Sciences
Subjects:
lettuce
propolis
sanitization
microbiological safety
sodium hypochlorite
Online Access:http://www.mdpi.com/1422-0067/15/7/12243

Internet

http://www.mdpi.com/1422-0067/15/7/12243

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