Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries
Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries
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DOI：
10.4315/0362-028x-67.6.1247
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发表时间：
2004-06-01
影响因子：
2
通讯作者：
Itoh, K
中科院分区：
文献类型：
--
作者：
Koseki, S;Yoshida, K;Itoh, K
研究了酸性电解水（AcEW， 30 ppm的游离有效氯）、臭氧化水（5 ppm的臭氧）和次氯酸钠溶液（NaOCl， 150 ppm的游离有效氯）作为黄瓜和草莓的潜在杀菌剂的功效。AcEW和NaOCl分别使每根黄瓜在10 min内自然存在的好氧中温菌减少1.4和1.2 log CFU。臭氧水对黄瓜的还原量（0.7 log CFU /黄瓜）显著低于AcEW和NaOCl （P < 0.05）。黄瓜在碱性电解水中洗涤5 min，然后用AcEW处理5 min，每个黄瓜的好氧嗜中菌减少至少2 log CFU （P小于或等于0.05）。这种处理也有效地降低了与黄瓜有关的大肠菌群和真菌的水平。所有处理在黄瓜表面的微生物减少量都大于黄瓜匀浆。与草莓相关的好氧嗜中菌在每次处理后每个草莓减少了不到1 log CFU。与草莓相关的大肠菌群和真菌在每次处理后每个草莓减少1.0 ~ 1.5 log CFU。每个草莓表面的微生物减量比草莓匀浆中的微生物减量约为0.5 log CFU。然而，这两种处理都不能完全灭活或去除黄瓜或草莓表面的微生物。
An examination was made of the efficacy of acidic electrolyzed water (AcEW, 30 ppm free available chlorine), ozonated water (5 ppm ozone), and a sodium hypochlorite solution (NaOCl, 150 ppm free available chlorine) for use as potential sanitizers of cucumbers and strawberries. AcEW and NaOCl reduced the aerobic mesophiles naturally present on cucumbers within 10 min by 1.4 and 1.2 log CFU per cucumber, respectively. The reduction by ozonated water (0.7 log CFU per cucumber) was significantly less than that of AcEW or NaOCl (P less than or equal to 0.05). Cucumbers washed in alkaline electrolyzed water for 5 min and then treated with AcEW for 5 min showed a reduction in aerobic mesophiles that was at least 2 log CFU per cucumber greater than that of other treatments (P less than or equal to 0.05). This treatment was also effective in reducing levels of coliform bacteria and fungi associated with cucumbers. All treatments offered greater microbial reduction on the cucumber surface than in the cucumber homogenate. Aerobic mesophiles associated with strawberries were reduced by less than 1 log CFU per strawberry after each treatment. Coliform bacteria and fungi associated with strawberries were reduced by 1.0 to 1.5 log CFU per strawberry after each treatment. Microbial reduction was approximately 0.5 log CFU per strawberry greater on the strawberry surface than in the strawberry homogenate. However, neither treatment was able to completely inactivate or remove the microorganisms from the surface of the cucumber or strawberry.