Bactericidal Activity of Strongly Acidic Electrolyzed Water on Various Vegetables and Kitchen Apparatus
2010
Kim, Y.J., Gangneung-Wonju National University, Gangneung, Republic of Korea | Choi, K.D., Gangneung-Wonju National University, Gangneung, Republic of Korea | Shin, I.S., Gangneung-Wonju National University, Gangneung, Republic of Korea
The properties and bactericidal activities of strongly acidic electrolyzed water (SEW) against food-borne pathogenic bacteria, vegetables and kitchen apparatuses were investigated. The available chlorine concentration, pH and oxidation reduction potential (ORP) of SEW were 35±1.2 ppm, 2.3±0.2, and 1,140±20.4 mV, respectively. Five strains of food-borne bacteria with initial cell number of 7.00 log CFU/mL were not detected except Bacillus cereus after treatment with SEW for 60 sec. The numbers of Bacillus cereus were reduced to 2.08±1.00 log CFU/mL at the same condition. In vegetables, SEW treatment after washing strongly in alkalic electrolyzed water (AEW) showed better bactericidal effects than SEW only. The viable cell on stainless steel bowl (3.86±2.49 log CFU/100 ㎠) and cup for water (2.40±1.80 log CFU/100 ㎠) were not detected by SEW treatment (35 ppm of available chlorine concentration) for 30 sec, but survival of more than 1.00 log CFU/100 ㎠ of viable cell was shown by washing of sodium hypochlorite solution at the same condition. On the other hand, the coliform group bacteria (5.08±4.00 CFU/100 ㎠) were detected on rubber globe only, and more than 2.00 log CFU/100 ㎠ of viable cell and coliform group bacteria on it survived, though it was washed with flowing SEW for 30 sec.
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