Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage
2012
Park, S.S., Korea Food Research Institute, Seongnam, Republic of Korea | Sung, J.M., Korea Food Research Institute, Seongnam, Republic of Korea | Jeong, J.W., Korea Food Research Institute, Seongnam, Republic of Korea | Park, K.J., Korea Food Research Institute, Seongnam, Republic of Korea | Lim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea
This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria(Escherichia coli, Bacillus cereus, Salmonella Typhimurium, Stapylococcus aureus) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g (Sal. Typhimurium) and 2.7 log CFU/g(B. cereus), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.
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