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Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce ( Lactuca sativa Var. crispa L)
Author(s) -
Zhang Jufang,
Yang Hongshun,
Fang Changqing
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14971
Subject(s) - lactuca , chemistry , food science , hand sanitizer , listeria , chlorine , listeria monocytogenes , horticulture , biology , bacteria , organic chemistry , genetics
In this study, two near neutral pH electrolyzed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by NaCl and NaHCO 3 as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 hr storage at 7°C. The physicochemical properties, bactericidal efficiencies, and sanitizing effects on organic fresh‐cut lettuce of them were compared. The results showed that NEW2 was more stable than NEW1 and NEW0 during storage. The free available chlorine of it increased by approximately 35% after the storage. And, all three NEWs showed decreased bactericidal effects compared with that before the storage. In addition, all of them were effective against Escherichia coli and Listeria innocua Seeliger inoculated on organic fresh‐cut lettuce, with 1.19–1.40 and 0.92–1.21 log CFU/g reductions, respectively. In terms of physicochemical parameters, there were no significant differences among different treatments. Practical applications Neutral electrolyzed waters (NEW) are a kind of potential organic compatible sanitizer and satisfy the urgent market need. But the stability of NEW has significant effects on their bactericidal activity. The results of the comparative study of different NEWs produced by developed NEW‐producing unit could provide valuable reference data of NEWs regarding their stability during storage and the reduction of the risk from foodborne pathogens in a future application.