Efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro

The efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study. The impacts of SAEW on the microbes of cilantro samples inoculated with two kinds of bacteria (Escherichia coli O78 and Bacillus subtilis 1.1849) were evaluated in comparison with NaClO solution and acidic electrolyzed water (AEW). Dipping with AEW, SAEW and NaClO solutions for 5 min resulted in a reduction in populations of E. coli O78 from 6.38 to 4.93, 3.89 and 4.88 log₁₀ cfu/g and in populations of B. subtilis from 6.52 to 5.02, 4.98, 4.63 log₁₀ cfu/g, respectively, The similar results were found that the populations on cilantro inoculated the mixture of two microbes of E. coli O78 treated with AEW, SAEW and NaClO solutions decreased to 4.15, 3.99, 5.10 log₁₀ cfu/g, respectively, and the populations of B. subtili on cilantro decreased to 5.08,4.97,4.82 log₁₀ cfu/g, respectively. The efficacies of SAEW wash in reducing natural micro flora on fresh-cut cilantro were studied. The results showed SAEW had strong disinfection ability to reduce the microbe population of fresh-cut cilantro and could be an alternative of AEW and NaClO solutions. Practical Applications: There has been an increasing demand for fresh-cut vegetables in recent years. However, fresh-cut products are susceptible to the foodborne pathogens, which result in the shortness of the shelf life and threaten the people's health. Many methods have been developed to reduce the microbial contamination on fresh-cut cilantro such as chlorinated water rinsing, ionizing radiation, ozone water wash, acidic electrolyzed water (AEW) and so on. In an attempt to find a better method to replace AEW and NaClO solutions, efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study, The results showed SAEW had strong disinfection ability to reduce the microbe population of fresh-cut cilantro and could be an alternative of AEW and NaClO solutions in practical applications.