Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce

Koseki, Shigenobu; Yoshida, Kiyomi; Kamitani, Yoshinori; Isobe, Seiichiro; Itoh, Kazuhiko

doi:10.1016/j.fm.2003.11.004

Cited by 102 publications

(65 citation statements)

References 24 publications

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“…Many studies have been conducted in evaluating the bactericidal activity of EO water. EO water possess antimicrobial activity on a variety of microorganisms including Pseudomonas aeruginosa [25,27] Staphylococcus aureus [27], S. epidermidis, E. coli O157:H7 [17,28,29], Salmonella enteritidis [17], Salmonella Typhimurium [11], Bacillus cereus [27,30,31], Listeria monocytogenes [11,27,29], Campylobacter jejuni [18], Enterobacter aerogenes [32] and Vibrio parahaemolyticus [33]. Aerobic bacteria grow mostly at ORP range +200 to 800 mV, while anaerobic bacteria grow well at +700 to +200 mV.…”

Section: Inactivation Of Microbes Using Eo Watermentioning

confidence: 99%

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Subrota¹,

Surajit²,

Minz³

et al. 2012

FNS

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Electrolyzed Oxidized Water (EOW) is produced by passing a diluted salt solution through an electrolytic cell, having anode and cathode electrodes. The anode and cathode are separated by a bipolar membrane. Negatively charged ionschloride and hydroxide in the diluted salt solution move to anode to give up electrons and become gas (O 2 , Cl 2 ) and hypochlorous acid and having redox potential of +700 to +800 mV with pH 4.0. It has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. EOW, also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. It is easy to handle and suitable for the sanitation of the plant and decontamination of foods. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications.

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Section: Inactivation Of Microbes Using Eo Watermentioning

confidence: 99%

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Subrota¹,

Surajit²,

Minz³

et al. 2012

FNS

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“…These antioxidants, which inhibit the oxidation of organic molecules, are very important, not only for living systems and t eir h defence against oxidative stress but also for food preservation Koukounaras, Diamantidis & Sfakiotakis, 2008); organic acids (Rosen & Kader, 1989;Agar, Massantini, Hess-Pierce, & Kader, 1999;Luna-Guzmán & Barrett, 2000;Martín-Diana et al, 2005b;Martín-Diana et al 2007b), , irradiation (Allende & Artes, 2003a;Han et al, 2004), modified atmosphere packaging (Kato-Noguchi & Watada, 1997, Allende & Artes, 2003b, ozone (García, Mount & Davidson, 2003;Zhang, Zhaoxin, Zhifan g & Xiang, 2005;Rico, Martín-Diana, Frías, Henehan & Barry-Ryan, 2006), electrolysed water (Izumi, 1999;Koseki, Yoshida, Kamitani, Isobe & Itoh, 2004;Park, Hung, Doyle, Ezeike & Kim, 2001;Rico et al, 2008a,b), electric pulses (Giner et al, 2000), edible coating (Molnar-Perl & Friedman, 1990;Guilbert, Gontard, & Gorris, 1996;Son, Moon, & Lee, 2001) among othe s. r During the last years a special renewed interest in the use of natural products as decontaminants has been noticed. Research and commercial applications have shown that natural antimicrobials could replace traditional sanitizing agents (Graham,1997;Cherry,1999;Martín-Diana, Ricoet al, 2006).…”

mentioning

confidence: 99%

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

111

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2008) Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies, 9 (2008) 593-603. doi:10.1016/j.ifset.2008.04.001 Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce. Different quality markers, e.g. respiration, browning, ascorbic acid and carotenoid content were evaluated. GT concentration (0.25, 0.5 and 1 g 100 mL− 1) and temperature (20 °C and 50 °C) were tested. Optimal GT treatment (0.25 g 100 mL− 1 at 20 °C) was compared with chlorine (120 ppm at 20 °C). High GT concentrations (0.5 g 100 mL− 1 and 1.0 g 100 mL− 1) maintained better prevent ascorbic acid and carotenoid loss than 0.25 g 100 mL− 1 GT and chlorine. GT increased browning of samples, probably due to the content of polyphenols of the treatment; the use of heat-shock reduced this negative effect. GT and heat-shock combined also showed negative effects, reducing the antioxidant content (ascorbic acid and carotenoids). No significant differences were observed between chlorine and optimal GT (0.25 g 100 mL− 1 at 20 °C) in browning appearance and sensory properties. GT better kept the antioxidant activity of the samples than chlorine. Industrial relevance: An alternative treatment for minimally processed Iceberg lettuce is tested, based on its antioxidant capacity. Minimally processed industry is constantly looking for new treatments to avoid the use of chlorine which is a standard at the moment.

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“…The sensory evaluation was done after 2 days of fermentation since these products are usually consumed within this time frame 27 . However, several research reports showed that there are no significant changes in appearance, color, odor, taste, and texture after 4 days of fermentation 28,54 .…”

Section: Application Of Asc Prewashing For Lightly Fermented Vegetablmentioning

confidence: 99%

“…Washing raw produce with sodium-chlorinated water (NaClO) is the most commonly used method to remove pathogens from surfaces of vegetables 11 . Many experimental studies have been performed to evaluate the effectiveness of sodium chlorinated water, acidic electrolyzed water or other sanitizers for sanitation of pathogenic bacteria on the surface of vegetables 4,[27][28][29][30]32,49 . Active hypochlorite is believed to lose its effectiveness by reacting with nitrogen containing compounds in foods, resulting in halogenated organic compounds 7,19 .…”

Section: Sanitation Of the Attached Bacteria On The Surface Of Raw Vementioning

confidence: 99%

Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

Inatsu¹,

Bari²,

Kawamoto³

2007

JARQ

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Sanitation efficacy of prewashing with acidified sodium chlorite (ASC) for the production of lightly fermented Chinese cabbage was evaluated. The treatment of raw cut Chinese cabbage with ASC for 15 min significantly reduced the level of pathogens without causing apparent changes in color. The population of natural microflora on the leaves was reduced by about 2.0 log CFU/g just after washing with ASC, which is significantly better than what was achieved with a control distilled water wash (P ≤ 0.05). In a control experiment, viable aerobic bacteria increased gradually when incubated at 10ºC, however, ASC washed cut Chinese cabbage maintained a lower microbial level. The treatment of cut Chinese cabbage with ASC reduced the population of artificially inoculated Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10ºC for both washing treatments with the exception of L. monocytogenes. In the case of L. monocytogenes, the viable cell counts after ASC washing treatment increased gradually with time. No significant difference in color, odor, taste, and texture change in raw leaves or fermented ones was observed with an ASC wash compared to a distilled water wash. These results suggested that prewashing with ASC could control the bacterial growth in lightly fermented Chinese cabbage without changing its quality. Disciplines: FoodAdditional key words: bacterial control, food poisoning JARQ 41 (1), 17 -23 (2007)

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Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce

Cited by 102 publications

References 24 publications

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

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