Summary
Abstract
In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in comparison with single slightly acidic electrolyzed water (SAEW) and single AcEW treatments. The populations of E. Coli O78 on inoculated cilantro treated by AlEW 5 min + AcEW 5 min, was not detected while 3.43 and 3.73 log10 CFU/g in the AlEW 2.5 min + AcEW 2.5 min and AcEW 2 min + AlEW 2 min + AcEW 2 min treatments respectively. Our results implied that the bactericidal abilities of the combination of AlEW and AcEW treatments were higher than that of single AcEW and SAEW, which also was demonstrated microscopically by scanning electron microscopy (SEM). Moreover, the efficacy of combination of AcEW and AlEW in reducing natural micro flora on fresh-cut cilantro was also evaluated compared with single AcEW and SAEW. The results showed that the combination of AlEW and AcEW had stronger sterilization ability than single AcEW and SAEW. Considering the utilizations of AlEW and disinfection efficacy, we suggest that the combination of AlEW and AcEW may also be a better choice in fresh-cut produce.
Study details
- Published in: Food Control 50 (2015): 699-704
- Microbes studied: Escherichia coli
Source
Source: Food Control 50 (2015): 699-704
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli |
| Relevant sectors | Agriculture & Livestock, Food Processing, Produce & Packing |
| Publication | Food Control, 2015 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
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