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.