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The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh‐cut Lettuce by Dipping Treatment with Electrolyzed Water
Author(s) -
Yang H.,
Swem B.L.,
Li Y.
Publication year - 2003
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.1365-2621.2003.tb08280.x
Subject(s) - bacteria , chemistry , food science , listeria monocytogenes , inoculation , escherichia coli , microbiology and biotechnology , horticulture , biology , biochemistry , genetics , gene
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.