Antimicrobial Efficacy of Slightly Acidic Electrolyzed Water on Some Vegetables (original) (raw)

Slightly acidic electrolyzed water (SAEW) a type of electrolyzed water (pH of 5.0-6.5, ORP 800-900 mV, ACC 10-30 ppm and high HClO) and it is currently gaining popularity as a sanitizer in the food industry to reduce microbial populations on foods. This study covers the results of researches related to SAEW washing on some vegetables for microbial reduction. There are limited number of research studies regarding antimicrobial effect of SAEW and improvement microbial reduction in the decontamination washing of vegetables with using SAEW. In last five years, the new hurdle treatment which enhanced the microbial reductions compared to SAEW treatment alone and combined with ultrasound were carried out. Microbial reductions of total viable counts, mould and yeast counts, inoculated E. coli, and L. monocytogenes were in the range of 0.5-1.5 and 1.0-2.1 log cfu/g on different vegetables such as lettuce, cabbage, spinach, pepper and tomato with using SAEW (pH 5.0-6.5, ORP 500-950, 21-34 ACC...

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