Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water

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<jats:p><jats:bold>ABSTRACT: </jats:bold> The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing <jats:italic>Escherichia coli</jats:italic> O157:H7 and <jats:italic>Listeria monocytogenes</jats:italic> on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 °C. Compared to a water wash only, the EO water washes significantly decreased mean populations of <jats:italic>E. coli</jats:italic> O157:H7 and <jats:italic>L. monocytogenes</jats:italic> by 2.41 and 2.65 log10 CFU per lettuce leaf for 3 min treatments, respectively (p < 0.05). However, the difference between the bactericidal activity of EO and acidified chlorinated waters was not significant (p > 0.05). Change in the quality of lettuce subjected to the different wash treatments was not significant at the end of 2 wk of storage.</jats:p>

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