Summary
Abstract
Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full-strength and 50% EO water decreased viable spore populations by greater than 4 and 2 log units, respectively. Although EO water did not prevent lesion formation on fruit previously inoculated with P. expansum, cross-contamination of wounded apples from decayed fruit or by direct addition of spores to a simulated dump tank was substantially reduced. EO water, therefore, has potential as an alternative to chlorine disinfectants for controlling infection of apples by P. expansum during handling and processing operations.
Study details
- Published in: Journal of Food Science 69.1 (2004): FMS23-FMS27
- Microbes studied: Fungi, Penicillium expansum
Source
Source: Journal of Food Science 69.1 (2004): FMS23-FMS27
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Fungi (general), Penicillium spp. |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Science, 2004 |
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
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