Wiley Online 
Salmonella spp. is one of the main lettuce pathogens and should be inactivated during the disinfection of these vegetables before consumption. In minimally processed vegetable industries, residues of organic matter can prevent the inactivation of this pathogen by disinfectants. The objective of the present work was to evaluate the inactivation of Salmonella isolated from organic lettuce to sodium hypochlorite (25 and 50 ppm) and citric acid (0.5 and 1%) in washing water added with lettuce residues. To do so, a washing water with lettuce residues was elaborated, and Salmonella was added in the order of 106 CFU/ml. Thereafter, each sanitizer was added separately to evaluate its effect on reducing Salmonella counts. After 1, 2, 3, 4, 5, 10, and 15 min of contact with the sanitizers, serial dilutions using neutralizer (0.5% sodium thiosulfate) were performed and each dilution was sown in Xylose‐Lysine‐Desoxycholate medium. Total aerobic mesophilic counts of wash water with lettuce residues before testing (without Salmonella) and after 15 min of exposure to each sanitizer (with Salmonella) were also performed. In addition, the free chlorine still present in the samples after the contact of sodium hypochlorite with lettuce residues for 15 min. The results demonstrated that 50 and 25 ppm sodium hypochlorite could reduce 6 log CFU/ml of Salmonella in 1 and 3 min of contact, respectively, while 0.5 and 1% citric acid was able to reduce 1.26 and 1.74 log CFU/ml respectively from the same microorganism within 15 min of contact. The total aerobic mesophilic counts of the wash water before being tested were, on average, 1.5 log CFU/ml. After addition of Salmonella, with 15 min of contact with the sanitizer, the results of total counts showed the same magnitude as the Salmonella counts. Organic matter may have reacted with the free chlorine present, reducing chlorine concentrations, since values of 30.4 ppm were observed when the initial concentration should be 50 and 17.1 ppm when the initial concentration should be 25 ppm. Based on the results, sodium hypochlorite demonstrated a greater microbial reduction capacity in wash water with lettuce residues, indicating that it is more appropriate to avoid cross‐contamination between batches during sanitation of lettuce in washing tanks.
FoodWorld 