Premium
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
Author(s) -
Izumi H.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15079.x
Subject(s) - spinach , disinfectant , chlorine , chemistry , food science , fresh water , plate count , horticulture , bacteria , biology , environmental engineering , environmental science , biochemistry , organic chemistry , genetics
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.