Effect of nutritional disinfectants used in food service systems on microbial load of raw vegetables and sensory analysis

This study was carried out to investigate the effect of some disinfectants used in disinfection of raw curly lettuce (Lactuva Sativa Var. Crispa) on the microbial load and sensory properties of lettuce. Raw and whole lettuce samples were disinfected for 10 minutes with 200 mg/L chlorine, 3% white vinegar and 5% white vinegar solutions. At the end of disinfection, the amount of reduction in total coliform bacteria load of lettuce disinfected with 200 mg/L chlorine, 3% white vinegar and 5% white vinegar was found as 3.90, 3.38 and 3.81 log kob / g, respectively. 200 mg/L chlorine and 5% white vinegar solution provided a statistically significant decrease in the total number of coliform bacteria (p <0.05). After disinfection, sensory analysis was performed to evaluate the effect of disinfectants used on lettuce sensory properties. Eight panelists were selected for sensory analysis. The panelists selected evaluated the lettuce samples disinfected with 200 mg/L chlorine, 3% white vinegar and 5% white vinegar in terms of color, appearance, taste, smell, hardness and general taste. There was no significant sensory difference between the groups (p> 0.05). The group with the highest score in terms of general appreciation was the lettuce sample disinfected in 3% white vinegar solution with 3.1 ± 1.04 points. White vinegar, which is effective in reducing the microbial load of lettuce, is thought to be a good alternative to chlorine. However, it should be remembered that increased white vinegar concentration may cause sensory negative results.