Removal Effects of Microorganism and Pesticide Residues on Chinese Cabbages by Electrolyzed Water Washing

성정민,; 박기재,; 임정호,; 정진웅,

doi:10.9721/kjfst.2012.44.5.628

Cited by 7 publications

(4 citation statements)

References 12 publications

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“…Based on these results, electrolyzed water can be confirmed to be an effective and convenient sanitizer. This result is consistent with those of Jeong et al (2005) and Sung et al (2012). Jeong et al (2005) presented the sanitizing effect on sesame leaves using various concentrations of electrolyzed water during storage.…”

Section: Discussionsupporting

confidence: 92%

Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?

Yoon

et al. 2017

BFJ

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Purpose The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 reduction by type of sanitizer and vegetable. Design/methodology/approach To assess the sanitizing effects of microbial elimination by variety of vegetable, the samples were grouped into four different washing methods: control (no sanitizer), 100 ppm chlorine, 100 ppm electrolyzed water, and 200 ppm electrolyzed water after prewashing. Subsequently, quantitative microbiological experiments were conducted to assess aerobic mesophilic plate count (APC), coliform, E. coli, and Bacillus cereus, and sensory changes of the sanitized vegetables were tested. Thereafter, measurement of the sanitizing effects on bacterial reduction after inoculation with E. coli O157:H7 was conducted. Findings The microbial levels of four types of vegetables ranged from 3.37 to 5.24 log CFU/g for APC, 2.41 to 5.57 log CFU/g for E. coli, 0.25 to 5.40 log CFU/g for coliform, and 0.83 to 5.44 log CFU/g for B. cereus. After three types of sanitizing treatments, microbial reduction effects showed 0.94-1.84 log CFU/g for APC, 0.56-1.00 log CFU/g for E. coli, 0.18-1.26 log CFU/g for coliform, and 0.56-1.23 log CFU/g for B. cereus (p<0.05). In sensory evaluation, there were no significant differences in taste and flavor between with and without sanitizing treatments. Regarding bacterial reduction after inoculation with E. coli O157:H7, the microbial reduction on vegetables was shown to be in the range of 0.27-1.57 log CFU/g with 100 ppm sodium hypochlorite, 0.66-3.07 log CFU/g with 100 ppm electrolyzed water, and 0.79-2.55 log CFU/g with 200 ppm electrolyzed water. Chicory, cherry tomato, and spring onion showed significant reduction levels of E. coli O157:H7 after sanitation (p<0.05). Originality/value This study revealed that different sanitization methods are required for different types of vegetables. Electrolyzed water treatment (100 ppm) is a more effective and safe method of washing raw vegetables. Given that the main purpose of sanitizing fresh-cut produce is to maximally reduce microorganism levels, different methods of sanitizing fresh-cut produce with an adequate washing method should be used according to vegetable type.

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Section: Discussionsupporting

confidence: 92%

Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?

Yoon

et al. 2017

BFJ

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“…Vitamin C is the most thermolabile vitamin and is also easily leached into water. Sung et al . reported that the vitamin C content of Chinese cabbages after all treatments, including soaking with tap water, low alkaline electrolysed water and strong acidic electrolysed water, did not differ significantly.…”

Section: Loss Of Nutrients During Processingmentioning

confidence: 99%

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Chung

2018

J Sci Food Agric

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Nowadays, the use of pesticides is inevitable for pest control in crops, especially for fruit and vegetables. After the harvest from raw agricultural commodities, the amount of pesticide residues in food is mainly influenced by the storage, handling and processing that follow. If good agricultural and good manufacturing practices are enforced effectively, the amount of pesticide residues would be brought below the corresponding maximum residue level. Thus, the consumption of raw and/or prepared fruit and vegetables would be safe. Nonetheless, reports regarding pesticide residues in fruit or vegetables on mass media have been worrying consumers, who are concerned about the adverse effects of pesticide residues. As a result, consumers perform household processing before consumption to reduce any related risks. However, can these preparations effectively remove pesticide residues? Reviewing the extensive literature, it showed that, in most cases, washing and soaking can only lead to a certain degree of reduction in residue level, while other processing such as peeling, soaking in chemical baths and blanching can reduce pesticide residues more effectively. In general, the behaviour of residues during processing can be rationalised in terms of the physico-chemical properties of the pesticide and the nature of the process. In contrast, the reported studies are diversified and some areas still lack sufficient studies to draw any remarks. Recommendations are provided with respect to the available information that aims to formulate an environmental friendly, cost-effective and efficient household processing of fruit and vegetables to reduce pesticide residues. © 2017 Society of Chemical Industry.

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“…Several studies investigated the removal of pesticide residues from leafy vegetables. For example, washing spinach with tap water removed 0–48% of boscalid, deltamethrin, iprodione, mancozeb, and propamocarb [ 17 ]; washing Chinese cabbage with electrolyzed water removed 32–38% of chlorpyrifos, prothiofos, and deltamethrin; and blanching (5 min at 88 °C) spinach removed 0–72% of boscalid, deltamethrin, iprodione, mancozeb, and propamocarb [ 17 , 18 ]. However, studies using these methods, particularly washing with water, are scarce and are limited to only a few leafy vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables

Yang

Mun

Kim

et al. 2022

Foods

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Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.

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Removal Effects of Microorganism and Pesticide Residues on Chinese Cabbages by Electrolyzed Water Washing

Cited by 7 publications

References 12 publications

Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?

Does electrolyzed water have different sanitizing effects than sodium hypochlorite on different vegetable types?

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables

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