Evaluation of microbiological quality of lettuce (Lactuca sativa L.) processed by IV Gama technique
Article Sidebar
Main Article Content
Abstract
IV gama vegetables are a food of quality, fresh and ready to eat. In Cuba, this technique, that can have a big acceptation in the local production of food, it is not much exploited. One of the most important aspects for their correct implementation is to maintain the microbiological quality. In the present study were processed lettuce plants of the markets and they were maintained during seven days between 4-6 °C of temperature. It was evaluated by Serial Dilution Methods the concentration of aerobic mesophyll bacteria, fecal coliforms and Salmonella after the process and also to three, five and seven days and the isolated with more abundance were classified by their response to Gram stain. Also, the appearance of the processed vegetable was characterized. To the three days of conservation all the treatments guaranteed an inferior microbial concentration to the 106 UFC g tissue-1, without presence of fecal coliforms neither Salmonella. To the five days only it with the combination in the washed and disinfection of common water and Alcamax and sodium hypochlorite and acetic acid maintained this characteristic, although in the last case the appearance of the vegetable was affected. In the purified microorganisms (17 isolated) prevailed the bacillus Gram positive. These results demonstrated the possibility to diminish the microbial charge to obtain the lettuce of IV gama with the employment of chemical substances and with it the possibility to implement this technique in Cuba.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Those authors who have publications with this journal accept the following terms of the License Attribution-NonCommercial 4.0 International (CC BY-NC 4.0):
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
The journal is not responsible for the opinions and concepts expressed in the works, they are the sole responsibility of the authors. The Editor, with the assistance of the Editorial Committee, reserves the right to suggest or request advisable or necessary modifications. They are accepted to publish original scientific papers, research results of interest that have not been published or sent to another journal for the same purpose.
The mention of trademarks of equipment, instruments or specific materials is for identification purposes, and there is no promotional commitment in relation to them, neither by the authors nor by the publisher.
How to Cite
References
Aguayo, E.; Gómez, P. Y Artés, F. (2017). Tratamientos químicos desinfectantes de hortalizas de IV gama: ozono, agua electrolizada y ácido peracético. Agrociencia Uruguay, 21 (1): 7-14. ISSN: 1510- 0839.
Bencardino, D.; Vitali, L.A y Petrelli, D. (2018). Evaluación microbiológica de la lechuga iceberg lista para comer durante la vida útil y la efectividad de los métodos de lavado domésticos. Italian Journal of Food Safety. 7 (1): DOI: https://doi.org/10.4081/ijfs.2018.6913.
BIOCEN (2013). Manual de Medios de Cultivo. La Habana. Centro Nacional de Biopreparados, BIOCEN. Disponible en: http://www.biocen.cu. Fecha de consulta: 22/1/2019.
Del Carmen, S.; Gutiérrez, D.R. y Sgroppo, Y.S.C. (2015). Productos vegetales de IV gama. Aspectos generales. Simiente, 85 (1‐2):1‐12. ISSN: 0037-5403.
Diezma, I.B. (2016). Control de Calidad de Productos de IV Gama. Simiente, 86 (3-4): 1-8. ISSN: 0037-5403.
García, A.D. (2008). Aplicación de la técnica de IV gama para la elaboración de ensaladas. Revista Facultad Nacional de Agronomía Medellín, 61(2): 4658-4666. ISSN (impresa): 0304-2847. ISSN (digital): 2248-7026.
Garmendia, G. y Vero, S. (2006). Métodos para la desinfección de frutas y hortalizas. Horticultura, 197: 18-27. ISSN: 1132-2950.
Madigan, M.T.; Bender, K.S.; Buckley, D.H.; Sattley, W.M. y Sthal, D.A. (2018). Brock Biology of Microorganisms. Fifteenth Edition. Global Edition, 1058 p. ISBN: 07-0- 13-426192-8.
Matiacevich, S.; Riquelme, N. y Arancibia, C. (2016). Perspectivas de las tecnologías aplicadas en productos IV-Gama. Contribuciones Científicas y Tecnológicas, 41: 48-55. ISSN: 0719 -8388.
Ramos, B.; Miller, F.A.; Brandão, T.R.; Texeira, P. y Silva, C.L. (2013). Frutas y hortalizas frescas: una descripción general de las metodologías aplicadas para mejorar su calidad y seguridad. Innovadora Ciencia de Alimentos y Tecnologías Emergentes, 20: 1-15. En: Actas del I Congreso Universitario en Innovación y Sostenibilidad Alimentaria. ISBN: 978-84- 16024-90-2.
Rodríguez, D.; Ortega, R. y Piñeros, Y. (2018). Physicochemical, functional and microbiological properties of lettuce (Lactuca sativa L.) added with organic acids. Información Tecnológica, 29 (4): 21–30. https://doi.org/10.4067/s0718-07642018000400021.
Sáez, L.; Sepúlveda, C.; Díaz, C. y Palacios, J.L. (2019). Aceptabilidad de hortalizas de IV gama tratadas mediante diferentes protocolos de desinfección. Agrotecnia de Cuba, 43(1): 65 – 77 (enero – junio). ISSN: 2414 – 4673.
Sánchez, C.; González, D.; Colina, C. y de Ancos, B. (2018). Métodos físicos no tradicionales de control microbiológico aplicables al proceso de elaboración de hortalizas de IV Gama. Agrociencia Uruguay, 22 (1):26-36. ISSN: 1510- 0839.