Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line

Lee, Na Young; Kim, Nam Hee; Jang, Il Sang; Jang, Sung Ho; Lee, Soon Ho; Hwang, In Gyun; Rhee, Min Suk

doi:10.1016/j.foodres.2014.05.053

Cited by 22 publications

(7 citation statements)

References 28 publications

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“…Electrolyzed water is a promising broad-spectrum disinfectant that can be used in the food industry [ 106 ]. It is generated by electrolysis of a saline solution, and its antimicrobial activity is determined by the concentration of free available chlorine that forms hypochlorous acid (HClO), its oxidation–reduction potential (ORP), and the combined effect of these [ 107 ].…”

Section: Conservation Methods For Fresh Mushroomsmentioning

confidence: 99%

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

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Section: Conservation Methods For Fresh Mushroomsmentioning

confidence: 99%

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

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“…EW exhibits antimicrobial activity against a variety of microorganisms and eliminates most common types of viruses, bacteria, fungi, and spores in a relatively short amount of time (usually within 5 to 20 s) in food products, food processing surfaces, and nonfood surfaces (Ding and others ; Hao and others ; Hricova and others ; Huang and others ). Various studies have been conducted on the antimicrobial activity of EW on different products including food handling gloves (Liu and others ), cutting boards (Venkitanarayanan and others ; Monnin and others ), shrimp (Lin and others ; Ratana‐Arporn and Jommark ; Xie and others ,b), fish (Phuvasate and Su ; Al‐Holy and Rasco ), beef (Ding and others ; Al‐Holy and Rasco ; Mansur and others ), pork (Rahman and others , ; Wang and others ), poultry carcasses (Rahman and others ; Al‐Holy and Rasco ), fruits (Graca and others ; Ding and others ; Torlak ), and vegetables (Ding and others ; Lee and others ; Hao and others ; Mansur and Oh ).…”

Section: Introductionmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

302

218

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

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“…Beauchat (1996) reported that microorganisms on fresh fruits and vegetables may originate from feces, soil, irrigation water, aerosols, wild and domestic animals, improperly composted manure, harvesting and processing equipment, and pre-and post-harvest human handling. Research has shown that washing is critical for reducing the numbers of microorganisms on the surfaces of fresh produce (Abadias et al, 2008;Beauchat, 1996;Bell and Kyriakides, 2005;Kim et al, 2012;Lee et al, 2014;Natvig et al, 2002). According to the U.S. Food and Drug Administration (FDA), the effectiveness of antimicrobial chemicals at reducing surface microbial contamination of fresh produce depends on the chemical and physical state of the treatment (water temperature, contact time, and acidity), resistance of the pathogen, and nature of the fruit or vegetable surface (U.S. Food and Drug Administration, 1998).…”

Section: Introductionmentioning

confidence: 99%

Surface Decontamination of Fresh, Whole Peaches (Prunus persica) Using Sodium Hypochlorite or Acidified Electrolyzed Water Solutions

Hopkins

Parisi

Dawson

et al. 2020

International Journal of Fruit Science

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Nearly half (45%) of the U.S. peach production is sold through the fresh market sector, making post-harvest disinfectant washing treatments a critical step for reducing surface microorganisms. This study was conducted to determine the effects of various disinfectant washing treatments on the surface decontamination of fresh whole freestone peaches. Minimal application of disinfectant washing treatments (five-second dip) reduced numbers of Listeria innocua recovered from inoculated peaches by 93% (acidified electrolyzed water containing 22 ppm sodium hypochlorite, pH 2.8) or 96% (chlorine containing 22 ppm sodium hypochlorite, pH 8.2) compared to cell counts on unwashed or water-only washed peaches. Increasing the wash time to 40 minutes resulted in a greater reduction in numbers of Listeria innocua recovered from the surfaces of peaches (99.95% and 99.9% for acidified electrolyzed water and chlorine treatments, respectively). All of the washing treatments decreased counts of total aerobic microorganisms on peaches (>92% reduction) when applied for 40 minutes. The results of this study demonstrate that washing peaches reduced but did not completely eliminate surface microorganisms.

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Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line

Cited by 22 publications

References 28 publications

Fresh Mushroom Preservation Techniques

Fresh Mushroom Preservation Techniques

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Surface Decontamination of Fresh, Whole Peaches (Prunus persica) Using Sodium Hypochlorite or Acidified Electrolyzed Water Solutions

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