Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Rahman, S. A.; Ding, Tian; Oh, Deog‐Hwan

doi:10.1016/j.foodcont.2010.03.011

Cited by 131 publications

(79 citation statements)

References 37 publications

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“…The results of this research demonstrate that the slightly acidic EW washing (5mg/L ACC) can effectively reduce the number of E. coli and L. monocytogenes counts (2.4 and 2.8 log CFU/g reduction) on spinach when compared to the reductions of deionized water and sodium hypochlorite (100 mg/L ACC) washing with 0.80-0.95 and 2.0-2.2 log CFU/g reductions, respectively. As a result, slightly acidic EW was proposed as a promising sanitizer for washing vegetables in that study (Rahman et al, 2010a). The reduction values are given as means of log reduction ±SD (Rahman et al, 2010a) on the inactivation of same microbial groups except S. typhimurium and B. cereus.…”

Section: Decontamination Effect Of Eow In Fruit and Vegetable Washingmentioning

confidence: 95%

“…As a result, slightly acidic EW was proposed as a promising sanitizer for washing vegetables in that study (Rahman et al, 2010a). The reduction values are given as means of log reduction ±SD (Rahman et al, 2010a) on the inactivation of same microbial groups except S. typhimurium and B. cereus. Samples treated with slightly acidic EW resulted in a greater log reduction than other sanitizers for all microorganisms, there was no statistically significant difference between the slightly acidic and strong acidic EW results (Table 6).…”

Section: Decontamination Effect Of Eow In Fruit and Vegetable Washingmentioning

confidence: 95%

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Decontamination Effect of Electrolyzed Water Washing on Fruits and Vegetables

Turantaş¹,

Bilek²,

Sömek³

et al. 2018

J microb biotech food sci

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Section: Decontamination Effect Of Eow In Fruit and Vegetable Washingmentioning

confidence: 95%

Section: Decontamination Effect Of Eow In Fruit and Vegetable Washingmentioning

confidence: 95%

Decontamination Effect of Electrolyzed Water Washing on Fruits and Vegetables

Turantaş¹,

Bilek²,

Sömek³

et al. 2018

J microb biotech food sci

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show abstract

“…E. coli, S. typhimurium, and other bacterial species. Using "low concentration" electrolyzed water, Rahman et al (2010) reported 1.64-to 2.80-log reductions in populations of E. coli O157:H7 and L. monocytogenes on inoculated spinach leaves. Other studies with inoculated romaine and iceberg lettuce reported 2-log reductions Koseki et al, 2004).…”

Section: Efficacy Of Washing and Sanitizing Methods For Problem Commomentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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“…Al-Holy and Rasco [6] demonstrated that acidic electrolyzed water could considerably reduce common foodborne pathogens in fish, chicken and beef products, like Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. The antimicrobial effects of acidic electrolyzed water mainly rely on low pH, high oxidation reduction potential (ORP) and ACC to destroy microbial cell membrane [7].…”

Section: Introductionmentioning

confidence: 99%

“…SAEW, also named neutral electrolyzed water or low concentration electrolyzed water, has gained much more attention because it has strong antimicrobial activity, non-corrosion of processing equipment, less side effect to human health and environment [1], [8]. The antimicrobial effect of SAEW at low ACC and a near neutral pH was similar to strong acidic electrolyzed water and sodium hypochlorite solution [5], [7]. Studies have shown that the bactericidal activity of SAEW is attributed to a high concentration of hypochlorous acid (HOCl; approximately 95%) [9].…”

Section: Introductionmentioning

confidence: 99%

The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Wang¹,

Xia²,

Huang³

et al. 2016

IPCBEE

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Abstract. In order to evaluate slightly acidic electrolyzed water (SAEW) and sodium hypochlorite solution, the washing agents on shelf-life and quality were investigated during 25 days cold storage. The results showed that the specific maximum peak force of lettuce and carrot significantly increased after treated with SAEW, while carrot with sodium hypochlorite solution treatment was not significantly (P > 0.05) increased. Also the shelf-life of lettuce processed with SAEW was prolonged for another 4.5 days. The results indicated that SAEW technology had stronger decontamination ability than sodium hypochlorite with its conveniences.

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Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Cited by 131 publications

References 37 publications

Decontamination Effect of Electrolyzed Water Washing on Fruits and Vegetables

Decontamination Effect of Electrolyzed Water Washing on Fruits and Vegetables

Salmonella and Tomatoes

The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

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