Summary
Abstract
The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh-cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables.
Study details
- Published in: Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science 64.3 (1999): 536-539
- Microbes studied: Total Microbial Count
Source
Source: Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science 64.3 (1999): 536-539
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science, 1999 |
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.