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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage
Food Control, Volume 20, No. 3, Year 2009
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Description
A chlorine sanitizer that gives high disinfection efficacy with minimal available chlorine has a potential to be an environmentally-friendly method for disinfection of vegetables. In the present study, disinfection efficacy of slightly acidic electrolyzed water (SlAEW: pH 6.1, 20 mg/L available chlorine) produced by electrolysis for fresh cut cabbage was compared to that of sodium hypochlorite solution (NaOCl solution: pH 9.6, about 150 mg/L available chlorine). SlAEW reduced about by 1.5 log CFU/g for total aerobic bacteria and 1.3 log CFU/g for moulds and yeasts, compared to fresh cut cabbage before dipping. Statistical analysis of the results showed that the disinfectant efficacy of SlAEW was equivalent to or higher than that of NaOCl solution. Results also indicated that SlAEW under shaded and sealed conditions could keep its available chlorine during storage. © 2008 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Koide, Shoji
Japan, Morioka
Iwate University
Takeda, Jun ichi
Japan, Morioka
Iwate University
Shi, John
Canada, Guelph
Guelph Research and Development Centre
Shono, Hiroshi
Japan, Morioka
Iwate University
Atungulu, Griffiths Gregory
Japan, Fukuoka
Kyushu University
Kenya, Nairobi
Jomo Kenyatta University of Agriculture and Technology
Statistics
Citations: 136
Authors: 5
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodcont.2008.05.019
ISSN:
09567135
Research Areas
Environmental
Study Approach
Quantitative