Abstract
Submit Manuscript | http://medcraveonline.com MOJ Food Process Technol 2015, 1(1): 00003 chemicals, levulinic acid and sodium dodecyl sulfate (SDS) can inactivate all bacteria as tested. Results revealed that a solution with 0.5% levulinic acid and 0.05% SDS provided a ca. 7 log CFU/ ml reduction of E. coli O157:H7, S. Enteritidis, and S. Typhimurium DT104 within 1 min (processing time). Its effect as a rinse solution to remove E. coli O157:H7 and Salmonella was confirmed with romaine lettuce and poultry skin [1]. The advantage of levulinic acid over other organic acids is its characteristics; including it does not produce corrosion, its safety to human, and it can keep the quality of treated produce.
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