Int. J. Mol. Sci. 2014, 15(7), 12243-12257; doi:10.3390/ijms150712243

Use of Propolis in the Sanitization of Lettuce

1email, 2email, 3email and 2,* email
Received: 17 May 2014; in revised form: 28 June 2014 / Accepted: 1 July 2014 / Published: 9 July 2014
(This article belongs to the Section Bioactives and Nutraceuticals)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: 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 water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.
Keywords: lettuce; propolis; sanitization; microbiological safety; sodium hypochlorite
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MDPI and ACS Style

Feás, X.; Pacheco, L.; Iglesias, A.; Estevinho, L.M. Use of Propolis in the Sanitization of Lettuce. Int. J. Mol. Sci. 2014, 15, 12243-12257.

AMA Style

Feás X, Pacheco L, Iglesias A, Estevinho LM. Use of Propolis in the Sanitization of Lettuce. International Journal of Molecular Sciences. 2014; 15(7):12243-12257.

Chicago/Turabian Style

Feás, Xesús; Pacheco, Lazaro; Iglesias, Antonio; Estevinho, Leticia M. 2014. "Use of Propolis in the Sanitization of Lettuce." Int. J. Mol. Sci. 15, no. 7: 12243-12257.

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