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Cut iceberg lettuce (Lactuca sativa L.) was washed in chlorinated water (0–100mgl −1 total chlorine) at temperatures up to 54°C to identify a practical commercial process. Based on relative leakage rates and visual assessment of the packaged, stored lettuce, a 1min treatment at 50°C yielded acceptable quality. Comparison with cut lettuce washed at 4°C revealed that disinfection of the lettuce...
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