Three different commercial brands of RTE packed salads were analyzed in the present study (Figure 1 ). These salads contained radicchio (Cichorium intybus var. foliosum), arugula (Eruca sativa), and lamb´s lettuce (Valerianella locusta). In all cases, RTE salads were sampled (triplicate) one day before the expiry date (01/17/2018) and processed for culture and nucleic acid extractions within the same day of sampling. RTE salads were purchased in two widely known Spanish supermarkets and immediately transported to the laboratory at 4 °C in less than 20 min. In the laboratory, according to EN ISO 6887-1, a total of 25 g with equal representation of the three leafy vegetables of each sample was added to 225 mL of buffered peptone water (Neogen Food Safety, Lansing, MI, USA) in Stomacher™ blender bags in sterile conditions and homogenized in a shaker (Labotron, Infors AG, Bottingen, Switzerland) at 400 rpm for 3 min. The homogenized food was then further processed for culture and molecular approaches.
Labotron
Manufactured by Infors
Sourced in Switzerland
The Labotron is a versatile laboratory equipment designed for a range of scientific applications. It features a compact and modular design, allowing for customization to suit various experimental needs. The core function of the Labotron is to provide controlled environmental conditions, such as temperature, humidity, and atmospheric composition, to support the optimization of various laboratory processes.
Automatically generated - may contain errors
Lab products found in correlation
3 protocols using labotron
1
Analysis of Commercial RTE Salads
2
Microbial Evaluation of Fresh-Cut Endive
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
Endive lettuce (Cichorium endivia) from four different sections of a large-scale fresh-cut salad process chain in Germany were sampled exemplarily during processing: (A) raw material, (B) cut, (C) washed, and (D) spin-dried (ready to pack) lettuce. From the selected batch about 500 g product were taken from the before defined steps along the processing line. Washing of the lettuce was conducted without the addition of disinfectants. After sampling, the lettuce samples were stored at temperatures below 5 °C, and analyses were performed within 24 h. The samples were mashed by an immersion blender (Gastroback 40974 Stabmixer Advanced, 800 W, Gastroback GmbH, Germany) to allow the evaluation of microorganisms attached to the surface as well as internalized microorganisms. A total of 25 g of each sample was added to 225 ml peptone salt solution (EN ISO 6887-1 [31] ) and homogenized in a shaker (Labotron, Infors AG, Switzerland) at 400 rpm for 20 min. Then, the mashed samples were filtered through a folded filter (pore size five – eight μm). The filtrated samples were used for plate count analyses and the DNA extraction. Before DNA extraction the samples were stored at – 20 °C.
3
Shaking Impact on CV-N Production
About PubCompare
Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.
We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.
However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.
Ready to get started?
Sign up for free.
Registration takes 20 seconds.
Available from any computer
No download required
Revolutionizing how scientists
search and build protocols!