التفاصيل البيبلوغرافية
| العنوان: |
Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers. |
| المؤلفون: |
Zhuqing Liu1 (AUTHOR), Yu Dong1 (AUTHOR), Wenshan Jiang1 (AUTHOR) |
| المصدر: |
International Journal of Food Engineering. 2011, Vol. 7 Issue 5, preceding p1-12. 14p. 4 Charts. |
| مصطلحات موضوعية: |
*CUCUMBERS, *DISINFECTION & disinfectants, *AEROBIC bacteria, *ELECTROLYTES, *SODIUM hypochlorite, *MOLDS (Fungi), *YEAST |
| مستخلص: |
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. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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