Disinfection effect of slightly acidic electrolyzed water on celery and cilantro
2016
Zhang, Chunling | Cao, Wei | Hung, Yen-Con | Li, Baoming
This study was designed to evaluate the efficacy of slightly acidic electrolyzed water (SAEW) to reduce natural microbiota on celery and cilantro at different available chlorine concentrations (ACC), different treatment time and temperatures. Additionally, SAEW treated celery and cilantro were stored at 4 and 20 °C for 6 days and population of total aerobic bacteria and yeast and mold were also determined at day 0, 2, 4 and 6, separately. Results showed that log reduction of total aerobic bacteria and yeast and mold significantly increased with increasing ACC and treatment time, respectively (p < 0.05). Celery and cilantro treated with SAEW at 30 mg/L ACC for 5 min and 25 mg/L for 7 min reduced yeast and mold to non-detectable level. No significant difference was observed for disinfection efficacy of SAEW on celery and cilantro at different temperatures (4, 20 and 37 °C) (p > 0.05). The microbial population on celery and cilantro maintained at a low level during storage at 4 and 20 °C after SAEW treatment (total aerobic bacteria: 3.3–4.1 log CFU/g, yeast and mold: 2.2–3.5 log CFU/g). The microbial inactivation effect as well as the absence of any sensory alterations on treated celery and cilantro rendered SAEW a promising disinfectant, which can be applied in fresh produce wash to control natural microbiota.
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