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Int. J. Mol. Sci. 2014, 15(7), 12243-12257;

Use of Propolis in the Sanitization of Lettuce

Department of Organic Chemistry, Faculty of Sciences, University of Santiago de Compostela, E-27080 Lugo, Spain
CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855 Bragança, Portugal
Department of Anatomy and Animal Production, Faculty of Veterinary Science, University of Santiago de Compostela, E-27002 Lugo, Spain
Author to whom correspondence should be addressed.
Received: 17 May 2014 / Revised: 28 June 2014 / Accepted: 1 July 2014 / Published: 9 July 2014
(This article belongs to the Section Biochemistry)
Full-Text   |   PDF [704 KB, uploaded 9 July 2014]


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. View Full-Text
Keywords: lettuce; propolis; sanitization; microbiological safety; sodium hypochlorite lettuce; propolis; sanitization; microbiological safety; sodium hypochlorite
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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