Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Jeon, Ji Hye; Lee, H.; Son, Su Bin; Yoon, Ki Sun

doi:10.1016/j.foodcont.2023.109890

Cited by 4 publications

(1 citation statement)

References 51 publications

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“…The quinoa tofu mushroom salad had total aerobic bacteria and coliforms at levels of 3.93 ± 0.24 log CFU/g and 1.42 ± 0.15 log CFU/g, respectively, while the shrimp quinoa salad had 3.27 ± 0.68 log CFU/g and 0.97 ± 0.60 log CFU/g, respectively. It is believed that RTE products like salads exhibit higher levels of microbial contamination compared to other product categories because they do not undergo any special food processing methods or use additives, except for washing [18,19]. The contamination levels of total aerobic bacteria, coliforms, and yeast and mold in fresh-cut fruit cups sold in Korea were measured at 3.10 ± 1.14 log CFU/g, 1.28 ± 0.96 log CFU/g, and 3.71 ± 0.81 log CFU/g, respectively.…”

Section: Microbial Quantitative Analysis Of Prepared Foods In Shared ...mentioning

confidence: 99%

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Na,

Baek,

Gwon

et al. 2024

Foods

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Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses.

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Section: Microbial Quantitative Analysis Of Prepared Foods In Shared ...mentioning

confidence: 99%

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Na,

Baek,

Gwon

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Du,

Tian,

et al. 2024

Food Research International

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Slightly acidic electrolyzed water significantly restrains the accumulation of the microalgae Pseudokirchneriella subcapitata in hydroponic systems

Wu,

Li,

et al. 2024

Journal of Applied Microbiology

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Aims This study explored the effects of slightly acidic electrolyzed water (SAEW) on algae to exploit technologies that effectively suppress algal growth in hydroponic systems and improve crop yield. Methods and Results The effects of SAEW on algal growth and the response mechanisms of algae to SAEW were investigated. Moreover, we studied whether the application of SAEW adversely affected tomato seedling growth. The results showed that SAEW significantly inhibited algal growth and destroyed the integrity of the algal cells. In addition, the intracellular oxidation-reduction system of algae was greatly influenced by SAEW. The H2O2, O2−, malondialdehyde (MDA), and reactive oxygen species (ROS) fluorescence signals were significantly induced by SAEW, and superoxide dismutase (SOD), peroxidase (POD), and glutathione reductase (GR) activities were greatly enhanced by a low SAEW concentration but significantly inhibited by SAEW with a high available chlorine concentration, which may contribute to heavy oxidative stress on algal growth and cell structure break down, eventually causing the death of algae and cell number decrease. We also found that regardless of the concentration of SAEW (from 10 to 40 mg·L−1), there was no significant change in the germination index, length, or fresh weight of the hydroponic tomato seedlings. Conclusions Our findings demonstrate that SAEW can be used in hydroponic systems to restrain algae with no negative impact on tomato plants.

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Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Cited by 4 publications

References 51 publications

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Slightly acidic electrolyzed water significantly restrains the accumulation of the microalgae Pseudokirchneriella subcapitata in hydroponic systems

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