Sterilization Efficacy of Washing Method Using Based on Microbubbles and Electrolyzed Water on Various Vegetables

이운종,; 이창현,; 유재열,; 김광엽,; 장금일,

doi:10.3746/jkfn.2011.40.6.912

Cited by 16 publications

(6 citation statements)

References 9 publications

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“…There are two types of electrolyzed water, low acidic and alkaline hypochlorite electrolyzed water. The acidic type of hypochlorite electrolyzed water has greater disinfection power than does the latter, but it can be highly corrosive (Lee et al, 2011). School foodservices have used alkaline hypochlorite electrolyzed water more than the low acidic type of water.…”

Section: Discussionmentioning

confidence: 99%

“…However, the reduction effect of electrolyzed water to between 100 and 200 ppm is statistically similar to other vegetables and microorganisms. The results demonstrated that the standard of the school foodservice act it is quite reasonable: the concentration of available chlorine in sodium hypochlorite electrolyzed water must be 100 ppm for vegetable sanitation and 200 ppm for equipment sanitization (Kim et al, 2004b;Lee et al, 2011;KME, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…López-Gálvez et al (2009) suggested that for preventing E. coli cross-contamination of fresh produce from processing water, choline is the best choice as a water disinfectant. Lee et al (2011) examined the sterilization efficacy of tap water, microbubble water, 352 BFJ 119,2 electrolyzed water, and microbubble-electrolyzed water on the surfaces of three vegetables. After E. coli and B. cereus were artificially inoculated onto the surfaces of the vegetables, each vegetable was washed for one, three, or five minutes with the different sanitizers.…”

Section: Discussionmentioning

confidence: 99%

“…Even though sodium hypochlorite is cheap, easily available, and an effective sanitizer in wide use, it is suspected to have residual toxicity as well as a pungent odor, corrosive properties, and a cause of skin irritation (Gil et al, 2009;López-Gálvez et al, 2013). Therefore, electrolyzed water sanitizers including hypochlorous acid or hypochlorite obtained from electrolysis of tap water or underground water using NaCl or KCl may be better alternatives (Olmez and Temur, 2010;Lee et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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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: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Yoon

et al. 2017

BFJ

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“…(Lee & Jang, 2004). Research on microbial degradation through NaOCl has been reported by some studies (Chen et al, 2019; Lee et al, 2011; Oh, 2011; Park et al, 2016; Roy et al, 2021), but most of them are about vegetables and have not been applied to marine products. Therefore, this study investigated the effects of NaOCl treatment (at a chlorine concentration of 100–1000 mg/L) against HNoV GII.4 infectivity in fresh Manila clams assessed via PMA with RT‐qPCR.…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and quality assessments in Manila clams ( Ruditapes philippinarum )

Min

Jeon

Kim

et al. 2022

Food Processing Preservation

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This study investigated the effect of NaOCl on the inactivation of human norovirus (HNoV) GII.4 infectivity in Manila clams treated with NaOCl solution at 100–1000 mg/L chlorine for 10 min using propidium monoazide (PMA)/RT‐qPCR. HNoV GII.4 detected using non‐PMA/PMA were significantly (p < .05) reduced to 0.15/0.37, 0.33/0.58, 0.59/0.85, 0.69/0.99, and 1.05/1.54 log10copy number/μl upon a 10 min treatment with 100, 300, 500, 700, and 1000 mg/L of NaOCl, respectively. The D‐value of HNoV GII.4 infectivity in non‐PMA and PMA‐treated samples was calculated as 1000 and 714.3 mg/L of NaOCl, respectively, using the first‐order kinetics model. The pH value increased significantly as chlorine concentration increased. Changes in color and appearance in quantitative analysis evaluation did not appear after treatment with 100–1000 mg/L chlorine although all sensorial parameters were above 4 points in all NaOCl treatments. The highest score of overall acceptability was observed in 100–500 mg/L chlorine‐treated Manila clams. Practical applications The results suggest that PMA/RT‐qPCR could help distinguish HNoV infectivity by negatively affecting clam flavor following NaOCl treatment with 1000 mg/L of chlorine. Moreover, the inactivation kinetics of chlorine against HNoV might provide further information for Manila clam processing and distribution.

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Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

et al. 2017

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Sterilization Efficacy of Washing Method Using Based on Microbubbles and Electrolyzed Water on Various Vegetables

Cited by 16 publications

References 9 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?

Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and quality assessments in Manila clams ( Ruditapes philippinarum )

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

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