Summary
Abstract
A chlorine sanitizer that gives high disinfection efficacy with minimal available chlorine has a potential to be an environmentally-friendly method for disinfection of vegetables. In the present study, disinfection efficacy of slightly acidic electrolyzed water (SlAEW: pH 6.1, 20 mg/L available chlorine) produced by electrolysis for fresh cut cabbage was compared to that of sodium hypochlorite solution (NaOCl solution: pH 9.6, about 150 mg/L available chlorine). SlAEW reduced about by 1.5 log CFU/g for total aerobic bacteria and 1.3 log CFU/g for moulds and yeasts, compared to fresh cut cabbage before dipping. Statistical analysis of the results showed that the disinfectant efficacy of SlAEW was equivalent to or higher than that of NaOCl solution. Results also indicated that SlAEW under shaded and sealed conditions could keep its available chlorine during storage.
Study details
- Published in: Food Control 20.3 (2009): 294-297
- Microbes studied: Total Microbial Count
Source
Source: Food Control 20.3 (2009): 294-297
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Food Control, 2009 |
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.