Summary
Abstract
Electrolyzed oxidizing water has been estimated that it has strong bactericidal activity and has been widely used as a disinfectant for inactivating microbial organisms. The combined effects of temperature (15 35C), chlorine concentration of electrolyzed oxidizing water (30 70 ppm) and treatment time (1 5 min) on the reduction of Listeria monocytogenes in lettuce were investigated. Reductions of 1.39 2.79 log10 cfu/g were observed in different combinations of the three factors. Also, a quadratic equation for L. monocytogenes inactivation kinetic was developed by multiple regression analysis using response surface methodology. The predicted values were shown to be significantly in good agreement with experimental values because the adjusted determination coefficient (inline image) was 0.9578 and the level of significance was P
Study details
- Published in: Journal of Food Process Engineering 34.5 (2011): 1729-1745
- Microbes studied: Listeria monocytogenes
Source
Source: Journal of Food Process Engineering 34.5 (2011): 1729-1745
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Listeria monocytogenes |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Process Engineering, 2011 |
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.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.