Journal
FOOD CONTROL
Volume 22, Issue 3-4, Pages 601-607Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2010.10.011
Keywords
Slightly acidic electrolyzed water; Decontamination; Ready-to-eat vegetables; Escherichia coli; Salmonella spp.; Aerobic mesophiles
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The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite (NaOCl) solution. RTE vegetables and sprouts were dip-inoculated with Escherichia coli (E. coli) and Salmonella spp. and dip-treated with SAEW, NaOCl solution for 5 min. SAEW treatment significantly (p < 0.05) reduced the total aerobic mesophilic bacteria from Chinese celery, lettuce and daikon sprouts by 2.7, 2.5 and 2.45 log(10)CFU/g, respectively relative to un-treated. Pathogens were significantly (p < 0.05) reduced from Chinese celery, lettuce and daikon sprouts by 2.7, 2.8 and 2.8 log(10)CFU/g (E. coli) and 2.87. 2.91 and 2.91 log(10)CFU/g (Salmonella spp.), respectively following a SAEW treatment. SAEW and NaOCl solution showed no significant sanitization difference (p > 0.05). Results demonstrate that SAEW at low chlorine concentration and a near neutral pH is a potential non-thermal food sanitizer that could represent an alternative to NaOCl solution and would reduce the amount of free chlorine used in fresh-cut vegetables industry, since the same microbial reduction as NaOCl solution is obtained. (C) 2010 Elsevier Ltd. All rights reserved.
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