Disinfection effect on vegetables by weak acid hypochlorous water to which a nonionic surfactant was added
2005
Ono, T.(HSP Co., Okayama (Japan)) | Miyake, M. | Yamashita, K.
Weak acid hypochlorous water (WAHW), which is produced by mixing NaClO and HCI in water and adjusting it to pH5.5-6.5, is now used for washing shredded vegetables. In order to increase the contact between WAHW (pH6.0, 100ppm available chlorine) and the bacteria on surface of vegetables, two kind of nonionic surfactants, polyglycerol esters of fatty acids or a washing agent with sucrose fatty acid esters, were added to WAHW (P-WAHW and S-WAHW, respectively) . The pH and concentration of free residual chlorine for 24 hours of P-WAHW and S-WAHW remained unchanged, and the surface tension was decreased. When shredded vegetables (cucumber and long green onion) were washed with WAHW, P-WAHW and S-WAHW, bacteria on vegetables were reduced by 2.1 to 4.1 log CFU/g. P-WAHW and S-WAHW were more effective than WAHW. Therefore I would suggest that this method be used in the commercial processing of shredded vegetables.
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