Summary
Abstract
The efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study. The impacts of SAEW on the microbes of cilantro samples inoculated with two kinds of bacteria (Escherichia coli O78 and Bacillus subtilis 1.1849) were evaluated in comparison with NaClO solution and acidic electrolyzed water (AEW). Dipping with AEW, SAEW and NaClO solutions for 5 min resulted in a reduction in populations of E. coli O78 from 6.38 to 4.93, 3.89 and 4.88 log10 cfu/g and in populations of B. subtilis from 6.52 to 5.02, 4.98, 4.63 log10 cfu/g, respectively, The similar results were found that the populations on cilantro inoculated the mixture of two microbes of E. coli O78 treated with AEW, SAEW and NaClO solutions decreased to 4.15, 3.99, 5.10 log10 cfu/g, respectively, and the populations of B. subtili on cilantro decreased to 5.08,4.97,4.82 log10 cfu/g, respectively. The efficacies of SAEW wash in reducing natural micro flora on fresh-cut cilantro were studied. The results showed SAEW had strong disinfection ability to reduce the microbe population of fresh-cut cilantro and could be an alternative of AEW and NaClO solutions.
Study details
- Published in: Journal of Food Safety 31.1 (2011): 28-34
- Microbes studied: Escherichia coli, Bacillus subtilis
Source
Source: Journal of Food Safety 31.1 (2011): 28-34
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Bacillus spp., Escherichia coli |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Safety, 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.
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