Disinfection efficacy of slightly acidic electrolyzed water (SlAEW) against some fresh vegetables
4
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at 20±1℃, oxidation-reduction potential (ORP) 562±23 mV, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale leaf) was evaluated to obtain a microbial reduction characteristics which are necessary to design a process control for non-thermal sterilization of fresh vegetables. Active chlorine, residual chlorine, microbial counts and residual microbial counts, which are the key factors in the non-thermal sterilization process were measured by dipping them in SlAEW three times for 30 minutes in order to analyze the relationship between factors. Total microbial count was decreased mostly during the first 10 minutes of washing, and the limit value that can be reduced by immersion treatment was 3 log CFU/g for the total microbial count surviving in 4 kinds of vegetables. The total number of microorganism that can be reduced by washing in SIAEW for 10 min was found to be about 2 log CFU/g on average. In addition, the active chlorine decreased in the initial 10 minutes in 2.2 ppm, 2.0 ppm, 1.7 ppm and 2.5 ppm in lettuce, perilla leaf, endive leaf and kale leaf, respectively, and about 50-80% of the chlorine was reduced in the initial 10 min appear.
Abstract
In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at 20±1℃, oxidation-reduction potential (ORP) 562±23 mV, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale leaf) was evaluated to obtain a microbial reduction characteristics which are necessary to design a process control for non-thermal sterilization of fresh vegetables. Active chlorine, residual chlorine, microbial counts and residual microbial counts, which are the key factors in the non-thermal sterilization process were measured by dipping them in SlAEW three times for 30 minutes in order to analyze the relationship between factors. Total microbial count was decreased mostly during the first 10 minutes of washing, and the limit value that can be reduced by immersion treatment was 3 log CFU/g for the total microbial count surviving in 4 kinds of vegetables. The total number of microorganism that can be reduced by washing in SIAEW for 10 min was found to be about 2 log CFU/g on average. In addition, the active chlorine decreased in the initial 10 minutes in 2.2 ppm, 2.0 ppm, 1.7 ppm and 2.5 ppm in lettuce, perilla leaf, endive leaf and kale leaf, respectively, and about 50-80% of the chlorine was reduced in the initial 10 min appear.
참고문헌 (24)
- Surface decontamination of fruits and vegetables eaten raw: a review, "Beuchat LR", Food Safety Unit, World Health Organization, 3~14, pp.WHO (1998), FSF[DOI]
- Hricova D, "Electrolyzed water and its application in the food industry", J Food Prot, 71, pp.1934~1947 (2008)
- Huang YR, "Application of electrolyzed water in the food industry", Food Control, 19, pp.329~345 (2008)
- Alternative disinfectants and oxidants guidance manual, "EPA", United States Environmental Protection Agency, ~, pp.EPA 815-R-99-014 (1999)
- Len SV, "Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH", J Food Prot, 63, pp.1534~1537 (2000)
- Subrota H, "Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food industry", Food Nutr Sci, 3, pp.760~768 (2012)
- Rahman SME, "Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions", Int J Food Microbiol, 139, pp.147~153 (2010)
- Jianxiong H, "Effect of slightly acidic electrolyzed water(SAEW)treatment on the microbial reduction and storage quality of fresh-cut cilantro", J Food Process Pres, 39, pp.559~556 (2015)
- Suzuki K, "The chemical properties of slightly acidic electrolyzed water prepared with hydrochloric acid as a raw material", Bokin Bobai, 33, pp.63~71 (2005)
- Quan Y, "Evaluation of bactericidal activity of weakly acidic electrolyzed water(WAEW)against Vibrio vulnificus and Vibrio parahaemolyticus", Int J Food Microbiology, 136, pp.255~260 (2010)
- Okamoto M, "Microbial effect of slightly acidic electrolyzed water", Bokin Bobai, 34, pp.3~10 (2006)
- Issa-Zacharia A, "Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers", Food Control, 21, pp.740~745 (2010)
- Koide S, "Disinfection efficacy of slightly acidic electrolyzed water on fresh cabbage", Food Control, 29, pp.294~297 (2009)
- Suzuki K, "The disinfectant effect of slightly acidic electrolyzed water prepared with hydrochloric acid to wash vegetables", Bokin Bobai, 33, pp.509~522 (2005)
- American Public Health Association and Water Environment Federation, "Standard Methods for the Examination of Water and Wastewater", American Public Health Association, 4~46 (1992)
- Jung SH, "Microbiological evaluation of raw vegetables", J Fd Hyg Safety, 21, pp.250~257 (2006)
- Adams MR, "Factors affecting the efficacy of washing procedures used in the production of prepared salads", Food Microbiol, 6, pp.69~77 (1989)
- Pirovani ME, "Predictive models for available chlorine depletion and total microbial count reduction during washing of fresh-cut spinach", J Food Sci, 66, pp.860~864 (2001)
- Carmichael I, "Bacterial colonization and biofilm development on minimally processed vegetables", J Appl Microbiol, 85, pp.45S~51S (1998)
- Beuchat LR, "Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables", Microbes Infect, 4, pp.413~423 (2002)
- Beuchat LR, "Difficulties in eliminating human pathogenic microorganisms on raw fruits and vegetables", Acta hort, 642, pp.151~160 (2004)
- Morris CE, "A technique to quantify the population size and composition of the biofilm component in communities of bacteria in the phyllosphere", Appl Environ Microbiol, 64, pp.4789~4795 (1998)
- Norwood DE, "The growth and resistance to sodium hypochlorite of Listeria monocytogenes in a steady-state multispecies biofilm", J Appl Microbiol, 88, pp.512~520 (2000)
- Morris CE, "Methods for observing microbial biofilms directly on leaf surfaces and recovering them for isolation of culturable microorganisms", Appl Environ Microbiol, 63, pp.1570~1576 (1997)