Abstract
The effectiveness of different concentrations of sodium hypochlorite and hydrogen peroxide to reducing the microbiological load of minimally processed Iceberg lettuce was evaluated. The raw material was checked for mold, yeasts and coliform bacteria at 35°C and 45°C, before and after sanitation. The minimum processing of Iceberg lettuce was observed at different stages of leaf removal from the head, cutting the steam, selection of the leaves, washing with potable water, cutting, washing in solutions of 100 and 150 ppm of sodium hypochlorite and 2 and 4% of hydrogen peroxide. After washing and centrifuging, the product was packed in plastic bags and stored at 2°C for nine days. Samples treated with hydrogen peroxide (4%) and sodium hypochlorite (100 ppm) showed better overall appearance up to the ninth storage day compared with samples treated with hydrogen peroxide (2%) and sodium hypochlorite (150 ppm).
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