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Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers <jats:p>The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P &lt; 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P &lt; 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.</jats:p> http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Engineering CrossRef

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

International Journal of Food Engineering , Volume 7 (5) – Sep 30, 2011

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers


Abstract

<jats:p>The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P &lt; 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P &lt; 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.</jats:p>

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Publisher
CrossRef
ISSN
1556-3758
DOI
10.2202/1556-3758.2233
Publisher site
See Article on Publisher Site

Abstract

<jats:p>The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P &lt; 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P &lt; 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.</jats:p>

Journal

International Journal of Food EngineeringCrossRef

Published: Sep 30, 2011

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