Summary
Abstract
Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2.3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2.6 and 3.18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40 C. This optimum treatment also prevented lettuce from reaching 7.0 log CFU/g in TBC until the end of the 6 day storage at 10 C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.
Study details
- Published in: Food Science and Biotechnology 22.1 (2013): 131-136
- Microbes studied: Escherichia coli O157:H7
Source
Source: Food Science and Biotechnology 22.1 (2013): 131-136
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Food Science and Biotechnology, 2013 |
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.