Summary
Abstract
The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 C. Compared to a water wash only, the EO water washes significantly decreased mean populations of E. coli O157:H7 and L. monocytogenes by 2.41 and 2.65 log10 CFU per lettuce leaf for 3 min treatments, respectively (p 0.05). Change in the quality of lettuce subjected to the different wash treatments was not significant at the end of 2 wk of storage.
Study details
- Published in: Journal of Food Science 66.9 (2001): 1368-1372
- Microbes studied: Escherichia coli O157:H7, Listeria monocytogenes
Source
Source: Journal of Food Science 66.9 (2001): 1368-1372
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Listeria monocytogenes |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Science, 2001 |
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.