Summary
Abstract
Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 C for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes. The treatment at pH 7 retained the best visual quality of lettuce, and achieved a reduction of approximately 2 log CFU/g for above 3 bacteria.
Study details
- Published in: Journal of Food Science 68.3 (2003): 1013-1017
- Microbes studied: Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes
Source
Source: Journal of Food Science 68.3 (2003): 1013-1017
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Listeria monocytogenes, Salmonella |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Science, 2003 |
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.