Table 1. Changes in total viable bacterial counts of sliced lettuce washed with various washing conditions
(Unit: log CFU/g)
Treatment1) | Total Bacterial |
NT | 3.2±0.72)bc3) |
Tap | 4.5±0.1d |
MB | 3.8±0.1c |
HWT | 40°C | 3.4±0.1b |
45°C | 4.5±0.1d |
50°C | 0.0±0.0a |
HWT+MB | 40°C | 3.8±0.0c |
45°C | 4.4±0.1d |
50°C | 4.8±0.2e |
NT, not treatment; Tap, tap water; MB, microbubble water; HWT, hot water; HWT+MB, microbubble and hot water; Washing time = 1 min.
Value are mean±SD (n=3).
Means with different letters are significantly different (p<0.05) by Duncan’s multiple range test.