Abstract
To analyze the effectiveness of vinegar as a sanitizer in lettuce (Lactuta sativa L.), lettuce samples were collected in six different commercial outlets Ouro Fino, MG. These samples were cleaned and subjected to treatment with vinegar sanitizing concentration of vinegar 125ml/1L water for 15 minutes after treatment were analyzed for microbiological standard count mesophilic aerobic bacteria, yeast and mold count and total and fecal coliforms. In the samples of lettuce, according to the analysis performed, the fecal coliform count was the result he had a little more significant, yet the numbers are outside the standard set by the National Sanitary Surveillance Agency. The results of analysis of aerobic mesophiles and yeast and mold were reduced, but nothing satisfactory. The results are notable as the reduction of the numbers of microorganisms of lettuce treated with vinegar, or vinegar but reduces the number of microorganisms but is not effective. Fact that proves the need for sanitation with other types of sanitizers more effective in order to prevent disease. But studies with vinegar and its ability sanitizing must be done using different types of vinegars and concentrations.