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- W3005815419 abstract "As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce. PHMG (150-200 mg/L) treatment for 5 min was optimal for lettuce disinfection. Compared to several household sanitizers (vinegar: 1% acetic acid; kettle descaler: 1% citric acid; 84 disinfectant: 200 mg/L sodium hypochlorite), PHMG showed the greatest reductions in Escherichia coli O157:H7, Listeria monocytogenes, aerobic mesophilic counts, aerobic psychrotrophic counts and molds and yeasts. Quality analysis of color (as determined by L*, a* and b*) and determination of electrolyte leakage indicated that PHMG did not cause any additional quality loss as compared to other household sanitizers. These results provide a reference for the application of PHMG as a vegetable sanitizer at the ready-to-eat stage." @default.
- W3005815419 created "2020-02-24" @default.
- W3005815419 creator A5061686600 @default.
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- W3005815419 date "2020-02-17" @default.
- W3005815419 modified "2023-09-25" @default.
- W3005815419 title "Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride" @default.
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- W3005815419 doi "https://doi.org/10.3390/microorganisms8020272" @default.
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