Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Zhuqing Liu ◽  
Yu Dong ◽  
Wenshan Jiang
Keyword(s):  
Sodium Hypochlorite ◽  
Ph Value ◽  
Tap Water ◽  
Aerobic Bacteria ◽  
Sodium Hypochlorite Solution ◽  
Alternative Technique ◽  
Electrolyzed Water ◽  
Hypochlorite Solution ◽  
Microbial Counts ◽  
Fresh Cut

The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P < 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P < 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.

Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries

2004 ◽  
Vol 67 (6) ◽  
pp. 1247-1251 ◽  
Author(s):  
SHIGENOBU KOSEKI ◽  
KYOICHIRO YOSHIDA ◽  
SEIICHIRO ISOBE ◽  
KAZUHIKO ITOH
Keyword(s):  
Sodium Hypochlorite ◽  
Microbial Reduction ◽  
Coliform Bacteria ◽  
Sodium Hypochlorite Solution ◽  
Electrolyzed Water ◽  
Hypochlorite Solution ◽  
Alkaline Electrolyzed Water ◽  
Bacteria And Fungi ◽  
Ozonated Water

An examination was made of the efficacy of acidic electrolyzed water (AcEW, 30 ppm free available chlorine), ozonated water (5 ppm ozone), and a sodium hypochlorite solution (NaOCl, 150 ppm free available chlorine) for use as potential sanitizers of cucumbers and strawberries. AcEW and NaOCl reduced the aerobic mesophiles naturally present on cucumbers within 10 min by 1.4 and 1.2 log CFU per cucumber, respectively. The reduction by ozonated water (0.7 log CFU per cucumber) was significantly less than that of AcEW or NaOCl (P ≤ 0.05). Cucumbers washed in alkaline electrolyzed water for 5 min and then treated with AcEW for 5 min showed a reduction in aerobic mesophiles that was at least 2 log CFU per cucumber greater than that of other treatments (P ≤ 0.05). This treatment was also effective in reducing levels of coliform bacteria and fungi associated with cucumbers. All treatments offered greater microbial reduction on the cucumber surface than in the cucumber homogenate. Aerobic mesophiles associated with strawberries were reduced by less than 1 log CFU per strawberry after each treatment. Coliform bacteria and fungi associated with strawberries were reduced by 1.0 to 1.5 log CFU per strawberry after each treatment. Microbial reduction was approximately 0.5 log CFU per strawberry greater on the strawberry surface than in the strawberry homogenate. However, neither treatment was able to completely inactivate or remove the microorganisms from the surface of the cucumber or strawberry.

Bacteriology and Weight Loss of Pork Carcasses Treated with a Sodium Hypochlorite Solution1

1985 ◽  
Vol 48 (7) ◽  
pp. 578-581 ◽  
Author(s):  
GEORGE C. SKELLEY ◽  
GONZALO E. FANDINO ◽  
J. HUTTO HAIGLER ◽  
RUFUS C. SHERARD
Keyword(s):  
Weight Loss ◽  
Linear Relationship ◽  
Sodium Hypochlorite ◽  
Tap Water ◽  
Sodium Hypochlorite Solution ◽  
Hypochlorite Solution

One hundred thirty-two pork carcasses were used with 36 of these receiving a wash with tap water and 96 receiving a wash with tap water plus 200 ppm of sodium hypochlorite. The first trial involved 16 carcasses measured for total aerobic psychrotrophs. A reduction (P&lt;.05) in the bacterial level was found on those carcasses sprayed for 10 min with a 200 ppm sodium hypochlorite solution. Three additional trials involved 116 carcasses that were measured for degree of shrinkage after a 24 h chill. Shrinkage was reduced (P&lt;.01) from a high of 2.46% for the controls to slight increases in weight for those treated for 30 min. Generally there was a linear relationship with reduction of shrinkage and length of spraying with a 200 ppm sodium hypochlorite solution.

scholarly journals Safety assessment of an etidronate in a sodium hypochlorite solution: randomized double‐blind trial

2019 ◽  
Vol 52 (9) ◽  
pp. 1274-1282 ◽  
Author(s):  
N. V. Ballal ◽  
P. Gandhi ◽  
P. A. Shenoy ◽  
V. Shenoy Belle ◽  
V. Bhat ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Safety Assessment ◽  
Sodium Hypochlorite Solution ◽  
Double Blind Trial ◽  
Double Blind ◽  
Hypochlorite Solution ◽  
Blind Trial

Reduction of Microbial Pathogens during Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication

2004 ◽  
Vol 67 (4) ◽  
pp. 766-771 ◽  
Author(s):  
STEPHANIE L. RODGERS ◽  
ELLIOT T. RYSER
Keyword(s):  
Sodium Hypochlorite ◽  
Copper Ion ◽  
Microbial Pathogens ◽  
Sodium Hypochlorite Solution ◽  
Escherichia Coli O157 ◽  
Hypochlorite Solution ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Pathogen Reduction

Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 106 CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 106 CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion–sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz.

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