ArticleMicroorganisms2020
Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Article
- Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce.Ultrasonics sonochemistry · 2024Article
- Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite.Ultrasonics sonochemistry · 2023Article
- Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: A novel rinsing-free disinfection method that improves the antibacterial and antioxidant activities in cherry tomato.Ultrasonics sonochemistry · 2022Article
- Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce.Ultrasonics sonochemistry · 2022Article
- Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality.Ultrasonics sonochemistry · 2022Article
- Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination againstFoods (Basel, Switzerland) · 2021Article
- Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce.Ultrasonics sonochemistry · 2021Article
- Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce.RSC advances · 2020Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce. PHMG (150-200 mg/L) treatment for 5 min was optimal for lettuce disinfection. Compared to several household sanitizers (vinegar: 1% acetic acid; kettle descaler: 1% citric acid; "84" disinfectant: 200 mg/L sodium hypochlorite), PHMG showed the greatest reductions in Escherichia coli O157:H7, Listeria monocytogenes, aerobic mesophilic counts, aerobic psychrotrophic counts and molds and yeasts. Quality analysis of color (as determined by L*, a* and b*) and determination of electrolyte leakage indicated that PHMG did not cause any additional quality loss as compared to other household sanitizers. These results provide a reference for the application of PHMG as a vegetable sanitizer at the ready-to-eat stage.
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Registered trials
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