Summary
Abstract
Water can be a vector for foodborne pathogen cross-contamination during washing of vegetables if an efficient method of water disinfection is not used. Chlorination is the disinfection method most widely used, but it generates disinfection by-products such as trihalomethanes (THMs). Therefore, alternative disinfection methods are sought. In this study, a dynamic system was used to simulate the commercial conditions of a washing tank. Organic matter and the inoculum of Escherichia coli O157:H7 were progressively added to the wash water in the washing tank. We evaluated the effectiveness of the electrolyzed water (EW) when combining with the addition of salt (1, 0.5 and 0.15 g/L NaCl) on the pathogenic inactivation, organic matter depletion and THM generation. Results indicated that electrolysis of vegetable wash water with addition of salt (0.5 g/L NaCl) was able to eliminate E. coli O157:H7 population build-up and decrease COD accumulation while low levels of THMs were produced.
Study details
- Published in: Food microbiology 46 (2015): 471-478
- Microbes studied: Escherichia coli O157:H7
Source
Source: Food microbiology 46 (2015): 471-478
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Food microbiology, 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.
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.