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Analysis and Control of French Lettuce Salad Microbial Flora

Wang Suyue;Tu Mingliang;Chen Bingqi;Yi Min;Wang Xinlei;College of Tourism and Culinary Science,Yangzhou University;  
Using lettuce as the main material and celery, boiled eggs, cherry tomatoes, cabbage as accessories, by cutting and adding celery, boiled eggs, cherry tomatoes, cabbage, salad dressing, the French lettuce Salad was made. The results showed that there were 1.3×103 CFU/g of total bacterial count in raw material with 52% from lettuce, and 32% from celery,8% from cherry tomatoes,8% from cabbage. After replacing salad dressing with yogurt and adding lemon juice, the bacterial counts were eliminated by 85.08%,respectively and shelf life of the product increased from 3 days to 5 days when stored at 4 ℃.
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