Hot water treatments reduce the number of human pathogens on fresh-cut lemongrass
Apita Bunsiri, Siriporn Vihokto and Worada Samosornsuk
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
2009
บทคัดย่อ
We determined the effect of hot water treatments on the number of human pathogens of fresh-cut lemongrass. Different hot water temperatures (52°C and 55°C) and application times (3 and S min) were evaluated. Cut lemongrass stems at a length of 20 cm were packed in polyethylene bags and kept at 5°C, 90±5%RH, for 2 weeks. Heat treatment at 55°C for 5 min reduced total plate count number, total coliform bacteria, the numbers of E. coli, and yeasts. Salmonella spp. was not found in the material tested.