Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

Tango, Charles Nkufi; Khan, Imran; Kounkeu, Paul-François Ngnitcho; Oh, Deog‐Hwan; Hussain, Mohammad Shakhawat; Oh, Deog‐Hwan

doi:10.1016/j.fm.2017.06.007

Cited by 82 publications

(39 citation statements)

References 33 publications

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“…The highest reduction was observed for apples treated with FA+SAEW and CaO-FA+SAEW with the counts of TAB reduced by 3.94 and 4.08 log CFU/fruit, respectively. Results of the combination of three sanitizer treatment (CaO-FA+SAEW) in our study were a little higher than that reported by Tango et al who observed a reduction of 3.24 ± 0.32 log CFU/fruit for TAB on apple after treatment with CaO-FA+SAEW [3]. The difference between two results may be explained by the instability of SAEW when exposed to air and light, which may influence its effectiveness in the bacterial reduction [14].…”

Section: Resultscontrasting

confidence: 81%

“…The consumption of fresh fruits has significantly increased over the last decade [1]. This increase could be due to heightened public awareness of the benefits of fresh food consumption such as providing the body with vitamin A, vitamin C, folate, minerals, dietary fiber, and phytochemicals [2,3,4]. Korea imported 834,000 tons of fruit, worth $1.24 billion in 2017.…”

Section: Introductionmentioning

confidence: 99%

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Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Chen

Tango

Daliri

et al. 2019

Foods

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The objective of this study was to investigate the efficacy of slightly acidic electrolyzed water (SAEW) combined with fumaric acid (FA) and calcium oxide (CaO) treatment on the microbial disinfection of fresh fruits including apple, mandarin, and tomato at the industrial scale. The combined treatments can significantly (p < 0.05) reduce the population of natural microbiota from the fruit surfaces and the treated samples showed good sensory qualities during refrigeration storage. In addition, decontamination of inoculated foodborne pathogens (Escherichia coli O157:H7 and Listeria monocytogenes) was carried out in the laboratory, and the combined treatments resulted in a reduction ranging from 2.85 to 5.35 log CFU/fruit, CaO followed by SAEW+FA treatment that resulted in significantly higher reduction than for SAEW+FA treatment. The technology developed by this study has been used in a fresh fruit industry and has greatly improved the quality of the products. These findings suggest that the synergistic properties of the combination of SAEW, FA, and CaO could be used in the fresh fruit industry as an effective sanitizer.

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Section: Resultscontrasting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Chen

Tango

Daliri

et al. 2019

Foods

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“…Increasing evidence has shown that consumption of fresh produce can decrease the risk of cancer and cardiovascular diseases (FAO/WHO ). Therefore, consumers are making efforts to replace unhealthy food with healthier fruits and vegetables (Abadias and others ; Badosa and others ; Khan and others ; Tango and others ). Postharvest microbial contamination of fresh produce is becoming more important in the public debate (Taylor and others ).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Tango

Wei

Khan

et al. 2018

Journal of Food Science

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The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex was applied and generic Escherichia coli, coliforms, aerobic mesophilic bacteria (AMB), and yeast and mold (YM) in 360 packaged and unpackaged fresh fruits and vegetables were analyzed. Presence of pathogens was examined using real-time polymerase chain reaction (q-PCR) after enrichment of samples. For all, the microbial counts ranged from 1.7 to 10.6 log cfu/g for AMB, 2.2 to 7.9 log cfu/g for coliforms, and 5.5 to 7.9 log cfu/g for YM. Three lettuce samples were contaminated by E. coli with a bacterial load ranging from 2 to 4 log cfu/g. Salmonella spp. were not detected in any fresh produce. Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus were found in 1 (0.6%), 3 (0.8%), and 5 (1.4%) fresh produce samples, respectively. Bacillus cereus (50.3%) and Clostridium perfringens (13.3%) had the highest prevalence. These results indicate the need for employing strict control measures and developing preventive strategies to improve the quality and safety of fresh produce in Korea.

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“…With the deepening of EOW research, its application scope has been expanded to medical and health care, food safety, crop growth, pest control and so on. Especially in the food industry, many research results have shown that it has good sterilization and preservation effects on fresh vegetables, [23][24][25][26][27][28] fruits, [29][30][31][32] sh, [33][34][35][36] meat, 37-40 eggs 41 and rice. 42 At present, there is little systematic research on EOW preparation.…”

Section: Introductionmentioning

confidence: 99%

Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water

et al. 2019

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Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

Cited by 82 publications

References 33 publications

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water

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