The microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) Sea and stored in ice

A total of 1500 strains were isolated from the skin and gills of fresh, ice-stored (4 days) and spoiled (8 days) Adriatic sardines, and were identified at different taxonomic levels. Fresh sardine microflora found included mostly non-fermenting Gram-negative bacteria, (Pseudomonas, Flavobacterium, Psychrobacter, Acineobacter, Shewanella), and a minor proportion of Enterobacteriaceae and Gram-positive bacteria. The highest increase in microflora frequency, after 8 days in ice, was observed for thePseudomonas fragigroup (8–30·8%) andShewanella putrefaciens(1·8–11%). A significant presence was also noted for fluorescentPseudomonas(15·6–18·4%) andPsychrobacter immobilis(16·4–23·4%). The isolation frequency of the other groups decreased during storage. The most important proteolytic species werePseudomonas fluorescensandShewanella putrefaciensand the most lipolytic bacteria werePsychrobacter immobilisand again,P. fluorescensandS. putrefaciens. A total of 288 isolates, representative of the main groups, were tested for potential spoiling activity (H₂S and off-odour production, TMAO reduction).Shewanella putrefacienswas the strongest spoiler, followed byPseudomonas fluorescens. A weaker activity was observed for strains ofPseudomonas fragi, enterobacteriaceae and non-saccharolytic pseudomonads. The contribution of weak spoiler bacteria can be undermined by the activity of the strongest spoilers, but in some cases the considerable incidence of the former group suggests their effective role.Morganella morganiiwas the only histamine-producing species among 57 screened strains representative of different taxa.     

Microflora of brown shrimp (Penaeus aztecus) from Georgia coastal waters

Initial aerobic plate counts of shrimp harvested under controlled conditions were approximately 2 logs lower than counts obtained from commercially harvested shrimp and remained lower throughout 18 days of storage on ice. Commercial shrimp microflora capable of proteolysis gradually shifted to 100% by day 18. Shrimp obtained from fish markets averaged bacterial counts of 2·0 × 10⁵ on day of purchase, 45% of those were capable of proteolysis. The natural spoilage microflora of freshly caught Georgia coast shrimp were predominantly Acinetobacter, Enterobacter, and Flavobacterium species, while that of commercial shrimp was predominantly Acinetobacter, Moraxella, and Corynebacterium. After 18 days of ice storage, Acinetobacter and Flavobacterium species predominated on both fresh and commercial shrimp.     

Survival of amine-forming bacteria during the ice storage of fish and shrimp

Survival of amine-forming bacteria during the ice storage of fish and shrimp was investigated up to 14 days of storage. On iced storage the total bacterial load was reduced to one log from an initial load of 10⁵ cfu g⁻¹ in fresh fish/shrimp due to cold shock. The total incidence of biogenic amine-forming bacteria was found to be 74·63% in fish and the same was recorded as 56·05% in shrimp. The amine-forming bacteria recorded were cadaverine- and putrescine-forming bacteria in fish/shrimp, and no histamine former was detected. Gram-negative, non-fermentative rods, viz. Alcaligenes. Flavobacterium, Acinetobacter. Shewanella andPseudomonas , were the predominant amine-forming bacteria during the ice storage of fish and shrimp, in addition to the only Gram-positive genus Micrococcus. The genera Aeromonas and Photobacterium also survived ice storage to a certain extent and may also be responsible for the formation of amines in fish and shrimp.     

Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets

The behaviour of the natural microflora (total bacterial count, psychrotrophic bacteria, total coliforms, and lactic acid bacteria) of fresh cod fillets packaged in air, under vacuum, in a modified atmosphere with low oxygen concentration (5%) and in a modified atmosphere with high oxygen concentration (80%) was monitored during storage at different isothermal conditions from 4 to 12 °C. The growth data of the total bacterial count and total coliforms were used to model kinetically the shelf life of the samples in order to check the effects of storage temperature and packaging atmosphere. The acceptability times were compared with the stability times to establish if the shelf lives predicted were correlated. At 4 °C, cod fillets packaged under vacuum and in a modified atmosphere with low oxygen concentration had a higher shelf life (6.00 and 5.42 days), calculated from the growth of the total bacterial count, than the samples packaged in other atmospheres (1.96 and 2.62). Kinetic modelling could be valuable for the prediction of microbial fish quality loss.     

The microbial ecology of processing equipment in different fish industries-analysis of the microflora during processing and following cleaning and disinfection

The microflora adhering to the processing equipment during production and after cleaning and disinfecting procedures was identified in four different processing plants. A total of 1009 microorganisms was isolated from various-agar plates and identified. A stepwise procedure using simple phenotypic tests was used to identify the isolates and proved a fast way to group a large collection of microorganisms. Pseudomonas, Neisseriaceae, Enterobactericeae, Coryneform, Acinetobacter and lactic acid bacteria dominated the microflora of cold-smoked salmon plants, whereas the microflora in a plant processing semi-preserved herring consisted of Pseudomonas, Alcaligenes and Enterobactericeae. Psychrobacter, Staphylococcus and yeasts were found in a caviar processing plant. Overall, many microorganisms that are often isolated from fish were also isolated from the fish processing plants. However, some selection depending on processing parameters occurred, since halo- and osmo-tolerant organisms dominated in the caviar processing. After cleaning and disinfection, yeasts, Pseudomonas, Neisseriaceae and Alcaligenes remained in smokehouses, yeasts and Pseudomonas in the herring plant and Pseudomonas, Staphylococcus and yeasts in the caviar plant. The dominant adhering organisms after cleaning and disinfection were pseudomonads and yeasts independently of the microflora during processing. Knowledge of the adhering microflora is essential in the Good Hygienic Practises programme of food processing plants, as the development and design of improved cleaning and disinfecting procedures should target the microorganisms persisting and potentially contaminating the product.     

Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice

ABSTRACT: This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and filleted Tilapia fish. Also, bacterial reductions on the fish fillets were investigated. The sanitized ice was prepared by freezing solutions of PRO-SAN^® (an organic acid formulation) and neutral electrolyzed water (NEW). For the whole fish study, the survival of the natural microflora was determined from the water of the melted ice prepared with PRO-SAN^® and tap water. These water samples were collected during an 8 h storage period. For the fish fillet study, samples were inoculated with Escherichia coli K12, Listeria innocua, and Pseudomonas putida then stored on crushed sanitized ice. The efficacies of these were tested by enumerating each bacterial species on the fish fillet and in the water samples at 12 and 24 h intervals for 72 h, respectively. Results showed that each bacterial population was reduced during the test. However, a bacterial reduction of < 1 log CFU was obtained for the fillet samples. A maximum of approximately 2 log CFU and > 3 log CFU reductions were obtained in the waters sampled after the storage of whole fish and the fillets, respectively. These reductions were significantly (P < 0.05) higher in the water from sanitized ice when compared with the water from the unsanitized melted ice. These results showed that the organic acid formulation and NEW considerably reduced the bacterial numbers in the melted ice and thus reduced the potential for cross-contamination.     

Evaluation of Lactic Acid Bacteria for Extending the Shelf Life of Shrimp

Forty-four strains of lactic acid bacteria (LAB) were tested for inhibitory activity against three strains of Pseudomonas, Vibrio parahaemolyticus and naturally occurring microflora on fresh deheaded shrimp. Cell-free filtrates and cell suspensions of six strains of LAB were inhibitory to growth of Pseudomonas on agar lawns. Degree of inhibition depended upon medium used for cultivation of LAB prior to testing and the presence or absence of LAB cells on the test lawns. Filtrates were generally more inhibitory than cell suspensions. Certain strains of Streptococcus lactis and Lactobacillus casei inhibited rate of growth of Pseudomonas in broth culture. Neither LAB retarded development of microflora of iced shrimp stored at 5 and 12°C. L. casei may have had an inhibitory effect on rate of growth of V. parahaemolyticus on iced shrimp. Overall, data indicate that treatment of fresh shrimp with LAB to extend shelf life during storage on ice may not be practical.     

冷藏温度对河豚鱼微生物及品质特性的影响

研究冷藏温度对河豚鱼微生物及品质特性的影响。将河豚鱼宰杀、清理、分块后,放置于(0±1)、(4±1)、(8±1)℃冰箱中冷藏。对鱼肉中几种优势菌种(肠杆菌、假单胞菌及乳酸菌),鱼肉质构、挥发性盐基氮、pH值、三甲胺、持水力等指标进行测定,评价河豚鱼冷藏过程中的品质变化。结果表明：(0±1)℃可贮藏6d左右,能够一定程度地抑制鱼肉中几种特定腐败菌的生长,减慢TVB-N值、pH值和TMA值的上升,延缓持水力的下降,并降低河豚鱼肉的硬度、弹性和回复性等质构特性的变化,有效延长河豚鱼的货架期,维持良好的鲜度。     

Microbiological,chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice

The effect of filleting on the microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads, H₂S‐producing bacteria (including Shewanella putrefaciens) and Brochothrix thermosphacta were the dominant bacteria at the end of the 16 day storage period in ice for both whole ungutted and filleted sea bass. Enterobacteriaceae were also found in the spoilage microflora of whole ungutted and filleted sea bass, but their counts were always lower than those of pseudomonads, H₂S‐producing bacteria (including S putrefaciens) and B thermosphacta. Total viable counts for whole ungutted sea bass were always lower than those for filleted sea bass samples. Of the chemical indicators of spoilage, TMA (trimethylamine) values of whole ungutted sea bass increased very slowly, whereas significantly higher values were obtained for filleted samples, with respective values of 0.253 and 1.515 mg N per 100 g muscle being reached at the end of their shelf‐life (days 13 and 9 respectively). TVB‐N (total volatile basic nitrogen) values showed a slight increase for whole ungutted sea bass during storage, reaching a value of 26.77 mg N per 100 g muscle (day 13), whereas for filleted fish a corresponding value of 26.88 mg N per 100 g muscle was recorded (day 9). TBA (thiobarbituric acid) values increased slowly for whole ungutted and filleted sea bass samples throughout the entire storage period, reaching final values of 4.48 (day 13) and 13.84 (day 9) mg malonaldehyde kg^?1 respectively. Sensory assessment of raw fish using the EC freshness scale gave a grade E for up to 5 days for whole ungutted sea bass, a grade A for a further 4 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Overall acceptability scores for odour, taste and texture of cooked whole ungutted and filleted sea bass decreased with increasing time of storage. The results of this study indicate that the shelf‐life of sea bass stored in ice, as determined by overall acceptability sensory scores and microbiological data, is 8–9 days for filleted and 12–13 days for whole ungutted fish. Copyright © 2003 Society of Chemical Industry     

Effect of gutting on microbiological,chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

The effect of gutting on microbiological, chemical, and sensory properties of aqua-cultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads and H₂S-producing bacteria (including Shewanella putrefaciens) were the dominant bacteria at the end of the 16-day storage period in ice for both whole ungutted and gutted sea bass. Brochothrix thermosphacta and Enterobacteriaceae were also found in the spoilage microflora of ungutted and gutted sea bass but their counts were always less than those of Pseudomonads and H₂S-producing bacteria. Bacterial counts of whole ungutted sea bass were always higher than those obtained for gutted sea bass samples. Mesophilic counts for gutted and ungutted fish exceeded 7 log cfu g⁻¹ after 9 and 15 days of ice storage, respectively. Of the chemical indicators of spoilage, TMA values of ungutted sea bass increased very slowly whereas for gutted samples higher values were obtained reaching a final value of 0.73 and 4.39 mg N 100 g⁻¹, respectively (day 16). TVB-N values showed no significant increase for whole ungutted sea bass during storage reaching a value of 27.7 mg N 100 g⁻¹ (day 16) whereas for gutted fish 36.9 mg N 100 g⁻¹ was recorded. TBA values remained low for ungutted sea bass samples until day 16 of storage, whereas for gutted fish were variable. Of the chemical indices used, none proved useful means of monitoring early ungutted and gutted sea bass freshness in ice. Sensory assessment using the EC freshness scale gave a grade E for up to 5 days for the ungutted sea bass, a grade A for a further 2 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Gutted sea bass was given a grade E for up to 3 days, a grade A for the 4–7th days, and a grade B for the 8–10th days of storage, whereas on day 11 it was graded as unfit. Acceptability scores for odor, taste and texture of cooked ungutted and gutted sea bass decreased with time of storage. Results of this study indicate that the shelf-life of whole ungutted and gutted sea bass stored in ice as determined by the overall acceptability sensory scores and microbiological data is 13 and 8 days, respectively.     

Gill air analysis as an indicator of cod freshness and spoilage

Amines, ammonia, and hydrogen sulphide (H₂S) volatiles were measured in the gill air of cod, as possible indices of days in ice and extent of spoilage using Gastec detector tubes. Total viable counts and H₂S producing organism counts inside the gills and in the flesh of the fish as well as Torrymeter readings of the skin were also taken.
H₂S predicted storage period best (±3 days) but no measurement could be made until day 6. The Torrymeter came next (±3.5 days) and then the total viable count (±4 days); other measurements were less effective.     

Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

The quality and shelf life of whole ungutted and gutted sardines ( Sardina pilchardus ) stored in ice were studied. The changes in the fish were investigated by sensory assessments, chemical analyses and microbiological analyses. The sensory scores of uneviscerated and gutted sardines stored in ice at +4 °C were 7 days. The chemical indicators of spoilage, total volatile basic nitrogen and trimethylamine values of gutted sardine increased very slowly, whereas for whole ungutted samples higher values were obtained reaching a final value of 15.03–29.23 mg per 100 g and 2.36–4.16 mg per 100 g, respectively (day 9). Peroxide and thiobarbituric acid values remained lower for whole ungutted sardine samples until day 9 of storage, whereas for gutted fish were higher. The level of histamine exceeded the legal limit in whole ungutted sardine after 7 days of storage in ice, during which sardines were rejected by the sensory panel. Mesophilic aerobic bacteria count, H₂S-producing bacteria, sulphide reducing anaerobe Clostridias, Enterobacteriaceae count of whole ungutted sardine samples are higher than gutted sardine samples during the storage. Psychrotrophic bacteria counts of the two groups were not different. The limits of microbiological data were not exceeded throughout the storage in both the groups' samples.     

Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

The effects of aluminium foil and cling film on microbiological, chemical and sensory changes in wild sea bass (Dicentrarchus labrax) stored at chill temperature (4 °C) were studied. A quality assessment of wild sea bass stored in ice, in boxes without ice, wrapped in aluminium foil (WAF) and wrapped in cling film (WCF) at 4 °C was performed by monitoring sensory quality, nucleotide breakdown products, total volatile base nitrogen (TVB-N), and total viable counts (TVCs). The observed organoleptic shelf-life of sea bass was found to be 16 days in ice, 4 days in boxes without ice, 8 days in aluminium foil and 8 days in cling film. Demerit points did not differ significantly (P>0.05) between WCF fish and WAF fish. The nucleotide degradation pattern was found to be similar for all storage conditions except for inosine and hypoxanthine contents, which decreased after 12 days of storage for WAF and WCF. The content of TVB-N for all storage conditions showed similar tendencies until 12 days storage but reached the highest level (41.6 mg TVB-N 100 g^–1 flesh) for fish stored in WAF and WCF. No significant differences (P>0.05) were found in TVB-N concentrations within the treatments during the early stages of the storage period. Bacteria grew most quickly in the sea bass kept in boxes without ice, followed by those kept WAF, WCF and in ice. Significant differences (P<0.05) in TVC were observed amongst the treatments, especially between fish stored in boxes without ice and fish stored in ice     

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. Four different group of chilling methods were used in this study; in slurry ice packaged on board (group A), in slurry ice packaged on company after 2 h (group B), slurry + flake ice packaged on board (group C) and only flake ice packaged on board (group D). The effect of this advanced system at the beginning of storage on quality losses and the shelf-life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups C and D, and 15 days for groups A and B. At day 15; total volatile basic nitrogen (TVB-N) values of groups A–D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 11, all the groups were determined as ‘acceptable’ but on day 13, the groups A–D were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice at the beginning of packaging did not affect the shelf-life of sea bass stored at 4 °C.     

Collagen content in farmed Atlantic salmon (Salmo salar,L.) and subsequent changes in solubility during storage on ice

To elucidate whether collagen is an important factor for fish flesh quality, the collagen content and its changes in solubility during storage on ice in muscle of farmed Atlantic salmon (Salmo salar, L.) were measured. The contents of acidsoluble, pepsin-soluble and insoluble collagen in white muscle were determined in fresh fish muscle and at the end of 5, 10 and 15 days storage on ice. Total collagen was found to be 0.66% of fresh weight, with a relative distribution of 6% acidsoluble, 93% pepsin-soluble and 1% insoluble collagen. During storage on ice, a progressive change in solubility of muscle collagen was found. For insoluble collagen, significantly lower values were detected at day 15 compared to day 0. A minor, but even increase in acid-soluble collagen was found from day 0, while no changes were seen in pepsin-soluble collagen during storage. These results show that collagen fibres of farmed Atlantic salmon have a high solubility in acid and salt solutions and contain few cross-links. Some cleavage of intermolecular cross-links seems to occur during storage on ice.     

Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25–28°C) and in ice

Freshly caught sardines contained high levels of bacteria located mainly on the skin and the gills. These bacteria invaded and grew rapidly in sardine muscle, reaching 5x10⁸ c.f.u. g^-1 and 6x10⁸ c.f.u. g^-1 respectively after 24h at ambient temperature and 8 days in ice.
Histidine, arginine, lysine, tyrosine and methionine levels decreased during storage. The other amino acids, except proline and taurine, accumulated in the fish muscle, indicating an extensive proteolysis.
Histamine, cadaverine and putrescine accumulated to levels of 2350ppm, 1050ppm and 300ppm respectively, after 24h storage at ambient temperature. Histamine and cadaverine reached similar levels after 8 days storage in ice, whereas putrescine formation was insignificant. Spermidine and spermine levels increased slightly under ambient conditions.
Salting the fish at 8% delayed bacterial and chemical changes but only in iced sardines.
The high content of free histidine found in sardines and the susceptibility of its muscle to histamine and cadaverine formation could explain its increasing implication in incidents of histamine poisoning.     

Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice

Gilthead sea bream ( Sparus aurata ) were stored in melting ice (0 °C) for a period of 24 days from the time of harvest with sensory assessments of the whole raw fish and of the cooked fish flesh conducted at regular intervals. The ungutted fish was given an EC freshness grade E for up to 3 days, grade A for a further 7 days, and grade B for 4 more days after which it was graded as C (unfit). The sensory score for flavour of the cooked fillets decreased linearly with period of storage: fresh characteristic flavours were present for 2–4 days, decreasing to a relatively bland flavour after 10–12 days. Off flavours were evident by 13–15 days storage and by 18–19 days the flesh was unpalatable. With the possible exception of hypoxanthine, none of the chemicals investigated was particularly useful as an indicator of change. Changes in pH, trimethylamine and total volatile bases during the first half of the edible storage life were insignificant. Deterioration of flesh lipids, assessed by free fatty acid content and thiobarbituric acid value, appeared to present no serious problem during shelf-life. Proximate composition and sensory attributes, appropriate for routine inspection of gilthead sea bream were also determined.     

EFFECTIVENESS OF CHLORINE AND NISIN‐EDTA TREATMENTS OF WHOLE MELONS AND FRESH‐CUT PIECES FOR REDUCING NATIVE MICROFLORA AND EXTENDING SHELF‐LIFE1

Efficacy of nisin‐EDTA treatments as a sanitizing treatment for reducing native microflora of whole melons and extending shelf‐life of fresh‐cut pieces was compared to chlorine treatments. Whole cantaloupe and honeydew melons were washed with water, nisin (10 μg/mL)‐EDTA (0.02 M), or 200 ppm chlorine for 5 min at ～ 20C before fresh‐cut preparation and storage at 5C for 15 days with periodic microbiological sampling. In addition, some fresh‐cut pieces were washed with 10 μg/mL nisin‐EDTA or 50 ppm chlorine for 1 min before storage. Changes in appearance, odor, overall acceptability and the shelf‐life of the minimally processed fresh‐cut melons were investigated. Preliminary studies indicated that water washes, EDTA (0.002 to 0.2 M) or nisin (5 to 10 μg/mL) were not effective in reducing the microflora of whole melon when used individually. Nisin‐EDTA and chlorine treatments were significantly (P < 0.05) more effective in reducing native microflora than water washes. Nisin‐EDTA treatments were significantly (P < 0.05) more effective than chlorine in reducing populations of yeast and mold and Pseudomonas spp. on whole melon surfaces but were not as effective as chlorine treatments for reducing aerobic mesophilic bacteria, lactic acid bacteria and total gram‐negative bacteria. Microbial contaminants on fresh‐cut pieces washed with 50 ppm chlorine or nisin‐EDTA were further reduced. However, microbial populations increased throughout refrigerated storage irrespective of treatments. Odor, appearance, and overall acceptability ratings for cantaloupe and honeydew fresh‐cut pieces treated with nisin‐EDTA or chlorine were not significantly (P > 0.05) different from each other throughout the storage period (15 to 21 days). However, both treatments led to significantly (P < 0.05) improved ratings compared to the controls for the fresh‐cut pieces at 9 to 12 days of storage and thereafter. The results of this study suggest that treatments with nisin‐EDTA before and after fresh‐cut processing would improve the quality and extend the shelf‐life of fresh‐cut melon.     

Safety Assessment of Crayfish (Astacus Leptodactylus ESCH., 1823) from Microbial Load and Biogenic Amines Signature: Impact of Post-Catch Icing and Frozen Storage

In prevalent conditions, fresh-caught fish were held on ice until storage at optimal temperatures. The aim of this study was to investigate and confirm biogenic amines formation and microbiological quality of crayfish during 2 days post-catch icing and 90 days frozen storage. Of the considered biogenic amines in fresh crayfish, puterscine and cadaverine were detected and initial concentrations of them were 5.33 and 50.57 μg/g of flesh, respectively. Psychrotrophs and cadaverine were the major bacteria and biogenic amines detected in crayfish at all sampling stages, respectively. At the end of ice storage, samples had higher biogenic amines and bacterial load when compared with fresh samples (P < 0.05). During the first 30 days of frozen storage, simultaneous with slight changes of biogenic amines, bacterial load significantly decreased (P < 0.05), but as frozen storage time lengthened, progressive development of biogenic amines and microbial load (except for Pseudomonas spp.) was observed. The best correlation was for psychrotrophic with histamine (r = 0.82). At the end of storage, although final values of bacterial load were very negligible, total BAs (487.03 μg/g), especially histamine (110.22 μg/g) exceeded the proposed tolerable maximum levels for total biogenic amines (300 μg/g) and histamine (50 μg/g). It could be concluded that crayfish can be hazardous after 60 days.     

Comparison of calcium lactate with chlorine as a washing treatment for fresh‐cut lettuce and carrots: quality and nutritional parameters

The efficacies of calcium lactate and chlorine washing treatments of fresh‐cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh‐cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh‐cut lettuce or carrots. Carotenoid levels were higher in calcium lactate‐treated carrots than chlorine‐treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry