Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage

Abstract

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria(Escherichia coli, Bacillus cereus, Salmonella Typhimurium, Stapylococcus aureus) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g (Sal. Typhimurium) and 2.7 log CFU/g(B. cereus), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.

Predictive growth modeling of Yersinia enterocolitica in fresh kimchi cabbage brassica pekinensis as a function of storage temperature

“…The parameters of the primary modeling (SGR and LT values) for Y. enterocolitica growth data were determined by the least squares method using PROC GLM of SAS version 9.4 (SAS, Inc., Cary, NC, USA). The equations used in the secondary models were as follows [ 9 ]: y = b 0 + b 1 T + b 2 T 2 + ε Where ‘y’ is the predicted value (SGR or LT), ‘b 0 ’, ‘b 1 ’, and ‘b 2 ’ are the regression coefficients, ‘T’ is the storage temperature; and ‘ε’ is the random error.…”

“…Kimchi cabbage is the main ingredient of kimchi, an important side dish in the Korean diet, and is used as an ingredient in various dishes such as steamed cabbage and cabbage pancake. The increase in single-person households, growth of the restaurant industry, increase in group meals, and change in food culture pursuing a simple diet have led to rapid increases in the demand for kimchi products and salted cabbage [ 5 ]. However, agricultural products grown in soil, such as Kimchi cabbage, are highly likely to be contaminated by soil-borne bacteria, and these microorganisms can survive in gaps and cracks and grow at high concentrations inside Kimchi cabbage.…”

Supercooling as a potentially improved storage option for commercial kimchi

“…First, various strategies have been used to reduce the initial LAB amount through sterilization in kimchi storage. These methods include irradiation using ultraviolet light (Shahbaz et al., 2017), electron beam (Cheon et al., 2016) and gamma ray (Song et al., 2004), high temperature treatment (Lee et al., 2018; Pyun et al., 1983), high pressure treatment (Shon & Lee, 1998), chlorine dioxide treatment (Park et al., 2012), ozone treatment (Lee & Cho, 2006), and microwave‐plasma treatment (Yu et al., 2011).…”