Fresh heads of head lettuce trocadero type and catalogna
chicory purchased from local farmers were stripped of outer leaves,
washed with tap water to remove impurities and cut into small
pieces or at the base of the heart, respectively. A portion of 200 g of
each vegetable was washed for 2 min into 4 L of sterile tap water
and then dipped in 4 L of NEW (200 mg/L of free chlorine from KCl)
at 4 C for 5 min. A different sample of each vegetable was washed