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S M E Rahman - One of the best experts on this subject based on the ideXlab platform.

  • Electrolyzed Water as a novel sanitizer in the food industry current trends and future perspectives
    Comprehensive Reviews in Food Science and Food Safety, 2016
    Co-Authors: S M E Rahman, Imran Khan, Deog-hwan Oh
    Abstract:

    Electrolyzed Water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap Water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape Water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.

  • synergistic effect of low concentration Electrolyzed Water and calcium lactate to ensure microbial safety shelf life and sensory quality of fresh pork
    Food Control, 2013
    Co-Authors: S M E Rahman, Jun Wang
    Abstract:

    Abstract The objectives of this study were to evaluate the effectiveness of low concentration Electrolyzed Water (LcEW) and other carcass decontaminants against Escherichia coli O157:H7 and Listeria monocytogenes in fresh pork and to conduct the shelf life/sensory study of pork. Pork samples were inoculated with approximately 5 log cfu/g of afore mentioned pathogens and dip treated with distilled Water (DW), aqueous ozone (AO), 3% lactic acid (LA), 3% calcium lactate (CaL), sodium hypochlorite solution (NaOCl), LcEW, strong acidic Electrolyzed Water (SAEW), and LcEW + CaL for 5 min at room temperature (23 ± 2 °C). The greatest reduction (3.0–3.2 log cfu/g) was achieved with LcEW + CaL against pathogens and significantly differed (p

  • effects of slightly acidic low concentration Electrolyzed Water on microbiological physicochemical and sensory quality of fresh chicken breast meat
    Journal of Food Science, 2012
    Co-Authors: S M E Rahman, Jiyong Park, Kyung Bin Song, Naif A Alharbi
    Abstract:

    :  Anticmicrobial effect of slightly acidic low concentration Electrolyzed Water (SlALcEW) and strong acidic Electrolyzed Water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf-life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with Electrolyzed Water significantly (P  0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content. Practical Application:  Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration Electrolyzed Water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.

  • combination treatment of alkaline Electrolyzed Water and citric acid with mild heat to ensure microbial safety shelf life and sensory quality of shredded carrots
    Food Microbiology, 2011
    Co-Authors: S M E Rahman, Yongguo Jin
    Abstract:

    Abstract The objective of this study was to determine the synergistic effect of alkaline Electrolyzed Water and citric acid with mild heat against background and pathogenic microorganisms on carrots. Shredded carrots were inoculated with approximately 6–7 log CFU/g of Escherichia coli O157:H7 (932, and 933) and Listeria monocytogenes (ATCC 19116, and 19111) and then dip treated with alkaline Electrolyzed Water (AlEW), acidic Electrolyzed Water (AcEW), 100 ppm sodium hypochlorite (NaOCl), deionized Water (DaIW), or 1% citric acid (CA) alone or with combinations of AlEW and 1% CA (AlEW + CA). The populations of spoilage bacteria on the carrots were investigated after various exposure times (1, 3, and 5 min) and treatment at different dipping temperatures (1, 20, 40, and 50 °C) and then optimal condition (3 min at 50 °C) was applied against foodborne pathogens on the carrots. When compared to the untreated control, treatment AcEW most effectively reduced the numbers of total bacteria, yeast and fungi, followed by AlEW and 100 ppm NaOCl. Exposure to all treatments for 3 min significantly reduced the numbers of total bacteria, yeast and fungi on the carrots. As the dipping temperature increased from 1 °C to 50 °C, the reductions of total bacteria, yeast and fungi increased significantly from 0.22 to 2.67 log CFU/g during the wash treatment ( p  ≤ 0.05). The combined 1% citric acid and AlEW treatment at 50 °C showed a reduction of the total bacterial count and the yeast and fungi of around 3.7 log CFU/g, as well as effective reduction of L. monocytogenes (3.97 log CFU/g), and E. Coli O157:H7 (4 log CFU/g). Combinations of alkaline Electrolyzed Water and citric acid better maintained the sensory and microbial quality of the fresh-cut carrots and enhanced the overall shelf-life of the produce.

  • inhibitory effects of low concentration Electrolyzed Water and other sanitizers against foodborne pathogens on oyster mushroom
    Food Control, 2011
    Co-Authors: Tian Ding, S M E Rahman
    Abstract:

    Abstract In this study we investigated the effects of low concentration Electrolyzed Water (LcEW) and several other sanitizers (strong acid Electrolyzed Water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl)) on the inactivation of natural microflora (total aerobic bacteria counts (TBC) and yeasts and moulds (YM)) and foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus) on oyster mushroom. The effects of temperature and treatment time on the antimicrobial activity of LcEW to reduce the populations of foodborne pathogens were also determined. LcEW showed the strongest bactericidal efficacy among all the sanitizers on TBC, YM and pathogens by reductions of 1.35, 1.08 and 1.90–2.16 log CFU/g after 3 min treatment at room temperature (23 ± 2 °C), respectively. There was no significant difference between the antimicrobial effects of LcEW and SAEW (P > 0.05). Among those sanitizers, their relative influence of inactivation was LcEW > NaOCl > CA > AO.

Mansour Samadpour - One of the best experts on this subject based on the ideXlab platform.

  • effect of acidified sodium chlorite chlorine and acidic Electrolyzed Water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
    Journal of Food Protection, 2008
    Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour Samadpour
    Abstract:

    Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash Water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic Electrolyzed Water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic Electrolyzed Water (pH 2.1 +/- 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread plating on selective media. Each test case (organism x treatment x time) was replicated twice with five samples per replicate. There was no difference (P > or = 0.05) in the time of immersion on the antimicrobial effectiveness of the treatments. Furthermore, there was no difference (P > or = 0.05) in survival of the three organisms regardless of treatment or time. Acidified sodium chlorite, resulted in reductions in populations of 3 to 3.8 log CFU/g and was more effective than chlorinated Water (2.1 to 2.8 log CFU/g reduction). These results provide the produce industry with important information to assist in selection of effective antimicrobial strategies.

  • effect of acidified sodium chlorite chlorine and acidic Electrolyzed Water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
    Journal of Food Protection, 2008
    Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour Samadpour
    Abstract:

    Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash Water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic Electrolyzed Water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic Electrolyzed Water (pH 2.1 ± 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread...

Tian Ding - One of the best experts on this subject based on the ideXlab platform.

  • plasma activated Water paw and slightly acidic Electrolyzed Water saew as beef thawing media for enhancing microbiological safety
    Lwt - Food Science and Technology, 2020
    Co-Authors: Xinyu Liao, Shiguo Chen, Donghong Liu, Qisen Xiang, P J Cullen, Tian Ding
    Abstract:

    Abstract Microbial decontamination during the thawing process would offer an effective intervention step to ensure food safety. In this study, plasma-activated Water (PAW) and slightly acidic Electrolyzed Water (SAEW) are proposed as the thawing media to assure microbiological safety and retain quality attributes of beef. Compared to the conventional air thawing (AT) and Water thawing (WT), PAW thawing (PT) and SAEW thawing (ST) were found to efficiently inactivate the total bacteria, fungi and yeast in beef by 0.83 – 1.76 logs. In addition, PT and ST did not pose any detrimental effect on the physicochemical and sensory quality attributes of beef compared with AT, WT and microwave thawing (MT). The oxidation of lipid and proteins and the structure of proteins in beef was better retarded by PT and ST. PAW and SAEW as active thawing media provided thawed beef with higher microbial safety and maintained quality attributes compared with conventional thawing methods.

  • disinfection efficacy and mechanism of slightly acidic Electrolyzed Water on staphylococcus aureus in pure culture
    Food Control, 2016
    Co-Authors: Tian Ding, John Shi, Xiaoting Xuan, Shiguo Chen, Donghong Liu, Sophia Jun Xue
    Abstract:

    Abstract Slightly acidic Electrolyzed Water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid (HCl). SAEW treatment significantly reduced S. aureus by 5.8 log CFU/mL in 1 min, while 3.26 and 2.73 log reductions were obtained with NaClO and HCl treatments, respectively. A series of biological changes including intracellular potassium leakage, TTC-dehydrogenase relative activity and bacterial ultrastructure destruction were studied following disinfection treatment of S. aureus. The results showed that SAEW decreased the relative activity of TTC-dehydrogenase by 65.84%. Comparing intracellular potassium leakage, the SAEW treatment caused a greater percent of protein leakage (108.34%) than the NaClO (18.75%) or HCl (0.84%) treatments. These results demonstrated the potent impact SAEW had on the permeability of cell membranes. In addition, the ranking of partly agglutinated cellular inclusion formation was HCl > SAEW > NaClO. It appeared that HCl, along with its low pH value, are responsible for most of the cytoplasmic disruptions. Overall, this study demonstrated that the disinfection mechanism of SAEW was disrupting the permeability of cell membrane and the cytoplasmic ultrastructures in S. aureus cells.

  • impact of slightly acidic Electrolyzed Water saew and ultrasound on microbial loads and quality of fresh fruits
    Lwt - Food Science and Technology, 2015
    Co-Authors: Tian Ding, John Shi, Carol L Jones, Donghong Liu
    Abstract:

    This study investigated the effect of ultrasonic treatment on the physicochemical properties (pH, available chlorine concentration (ACC), oxidation reduction potential (ORP), spectrophotometric characteristics) of slightly acidic Electrolyzed Water (SAEW). The effects of individual treatments (ultrasound and SAEW) and their combination on microbial loads and quality of cherry tomatoes and strawberries were also studied. The results indicated that a 10 min ultrasonic treatment had no effect on pH, ACC, or ORP of SAEW. Ultrasound enhanced the bactericidal activity of SAEW which resulted in 1.77 and 1.29 log reductions on total aerobic bacteria, and 1.50 and 1.29 log reductions on yeasts and molds, respectively for cherry tomatoes and strawberries. The firmness of cherry tomatoes decreased while all other qualities considered were unaffected. This research indicates that SAEW in combination with ultrasound treatment has potential as a sanitization treatment to improve the efficacy of microbial inactivation on fresh produce without compromising product quality.

  • inhibitory effects of low concentration Electrolyzed Water and other sanitizers against foodborne pathogens on oyster mushroom
    Food Control, 2011
    Co-Authors: Tian Ding, S M E Rahman
    Abstract:

    Abstract In this study we investigated the effects of low concentration Electrolyzed Water (LcEW) and several other sanitizers (strong acid Electrolyzed Water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl)) on the inactivation of natural microflora (total aerobic bacteria counts (TBC) and yeasts and moulds (YM)) and foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus) on oyster mushroom. The effects of temperature and treatment time on the antimicrobial activity of LcEW to reduce the populations of foodborne pathogens were also determined. LcEW showed the strongest bactericidal efficacy among all the sanitizers on TBC, YM and pathogens by reductions of 1.35, 1.08 and 1.90–2.16 log CFU/g after 3 min treatment at room temperature (23 ± 2 °C), respectively. There was no significant difference between the antimicrobial effects of LcEW and SAEW (P > 0.05). Among those sanitizers, their relative influence of inactivation was LcEW > NaOCl > CA > AO.

  • inactivation effect of newly developed low concentration Electrolyzed Water and other sanitizers against microorganisms on spinach
    Food Control, 2010
    Co-Authors: S M E Rahman, Tian Ding
    Abstract:

    Abstract The efficacy of newly developed low concentration Electrolyzed Water (LcEW) was investigated to inactivate the pathogens on spinach leaves as a convenient and safe alternative sanitizer and it was compared to other sanitizers. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes and dip treated with deionized Water (DIW), LcEW, strong acid Electrolyzed Water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl) for 3 min at room temperature (23 ± 2 °C). For all pathogens, the similar pattern of microbial reduction on spinach was apparent with LcEW and SAEW washing. In the present study, it was found that LcEW inactivated, at maximum, 1.64–2.80 log cfu/g and DIW resulted in lowest reduction, 0.31–0.95 log cfu/g of background or pathogenic microflora present on spinach leaves compared to the unwashed control. The findings of this study indicate that LcEW and SAEW did not differ significantly ( P  > 0.05) in reducing background or pathogenic microflora on spinach and LcEW may be a promising sanitizer for washing vegetables without environmental pollution instead of using Electrolyzed oxidizing (EO) Water or SAEW.

J D Stopforth - One of the best experts on this subject based on the ideXlab platform.

  • effect of acidified sodium chlorite chlorine and acidic Electrolyzed Water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
    Journal of Food Protection, 2008
    Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour Samadpour
    Abstract:

    Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash Water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic Electrolyzed Water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic Electrolyzed Water (pH 2.1 +/- 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread plating on selective media. Each test case (organism x treatment x time) was replicated twice with five samples per replicate. There was no difference (P > or = 0.05) in the time of immersion on the antimicrobial effectiveness of the treatments. Furthermore, there was no difference (P > or = 0.05) in survival of the three organisms regardless of treatment or time. Acidified sodium chlorite, resulted in reductions in populations of 3 to 3.8 log CFU/g and was more effective than chlorinated Water (2.1 to 2.8 log CFU/g reduction). These results provide the produce industry with important information to assist in selection of effective antimicrobial strategies.

  • effect of acidified sodium chlorite chlorine and acidic Electrolyzed Water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
    Journal of Food Protection, 2008
    Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour Samadpour
    Abstract:

    Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash Water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic Electrolyzed Water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic Electrolyzed Water (pH 2.1 ± 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread...

Jianxiong Hao - One of the best experts on this subject based on the ideXlab platform.

  • quantitative proteomics reveals the mechanism of slightly acidic Electrolyzed Water induced buckwheat sprouts growth and flavonoids enrichment
    Food Research International, 2021
    Co-Authors: Huan Rao, Jianxiong Hao, Qingfa Wang, Xue Han, Dandan Zhao
    Abstract:

    Previous work has demonstrated that slightly acidic Electrolyzed Water (SAEW) can promote growth and nutrient enrichment of buckwheat sprouts. In this study, iTRAQ-based quantitative proteomic analysis of SAEW-induced buckwheat sprouts was conducted to explore its mechanism of action. The results showed that 11, 10 and 14 differentially expressed proteins (DEPs) related to energy metabolism, oxidative stress and flavonoid biosynthesis accumulated upwards and downwards, respectively, in SAEW-treated buckwheat. Bioinformatics analysis revealed 118 GO categories were in relation to molecular function. In the SAEW group, a total of 9 DEPs (5 up-regulated) were mapped to 10 significantly enriched KEGG pathways. SAEW induced flavonoid enrichment by modulating zymoproteins (e.g. phenylalanine ammonialyase and flavonol synthase) in phenylpropanoid biosynthesis pathway. qRT-PCR results had consistency with abundance levels of their corresponding proteins. These findings are likely to reveal the molecular mechanisms underlying the biochemical enrichment of buckwheat sprouts by SAEW.

  • effect of ph and chlorine concentration of slightly acidic Electrolyzed Water on the buckwheat sprouts during germination
    Journal of Food Processing and Preservation, 2019
    Co-Authors: Weibin Qiao, Qingfa Wang, Xue Han, Jianxiong Hao
    Abstract:

    Previous research found that slightly acidic Electrolyzed Water (SAEW) promoted the growth of buckwheat sprouts and the accumulation of bioactive γ‐aminobutyric acid (GABA), but mechanisms had not been reported. At present study, the effects of pH and available chlorine concentration (ACC) of SAEW on buckwheat sprouts were investigated. It showed that SAEW1 with moderate pH (5.71 ± 0.03) resulted in the highest accumulation of GABA ((113.5 mg/100 g) in comparison with SAEW 2 (pH 5.01 ± 0.05) and SAEW 3 (pH 6.41 ± 0.04) treatments. Moreover, the higher ACC of SAEW was, the more content of GABA it accumulated, which suggested that ACC played an important role during germination of buckwheat. The above results were demonstrated by the investigation of glutamic acid decarboxylase activity during germination of buckwheat. However, it showed that higher ACC of SAEW had adverse impact on the growth of buckwheat sprouts while pH of SAEW had no adverse impact on the growth of buckwheat sprouts. Generally, appropriate pH and ACC of SAEW should be considered in the application of the production of buckwheat sprouts. PRACTICAL APPLICATIONS: SAEW that had neutral pH (5.0–6.5) and lower ACC (10–30 mg/L) had been used in the production of sprouts. SAEW could promote the dual accumulation of GABA and rutin in tartary buckwheat sprouts. Obtaining the specific parameters of SAEW would beneficial for the most accumulation of these functional components when it is used for sprouts production.

  • systematic application of slightly acidic Electrolyzed Water saew for natural microbial reduction of buckwheat sprouts
    Lwt - Food Science and Technology, 2019
    Co-Authors: Jianxiong Hao, Qingfa Wang, Xue Han, Dandan Zhao, Duo Liang
    Abstract:

    Abstract The systematic application of slightly acidic Electrolyzed Water (SAEW) for natural microbial reduction of buckwheat sprouts were investigated including seed-dipping, germination and sprouts-washing in the present study. The results show that all the three SAEW treatments with similar pH value (approximately 6.0) used in the study resulted in the reduction of the natural moulds and yeasts and total bacteria counts in buckwheat seeds and harvested sprouts in spite of their different available chlorine concentration (ACC, approximately 10, 28 and 92 mg/L respectively), which was equivalent or high disinfectant efficacy for buckwheat seeds and sprouts compared to NaClO solutions and acidic Electrolyzed Water (AEW). Moreover, SAEW treatments could control the growth of natural microbial populations during germination and decrease the E. coli O78 and L. monocytogenes counts on 8-day-old sprouts by 1.10–2.74 and 1.85–2.46 log10 CFU/g, respectively. However, too high ACC (91.96 mg/L) in SAEW had adverse effect on the sprouts length. SAEW with appropriate ACC (10–28 mg/L) could be considered in the whole process of sprouts industry because of its strong disinfection efficacy and less adverse effect on the sprouts growth than NaClO solutions and AEW.

  • effect of slightly acidic Electrolyzed Water saew treatment on the microbial reduction and storage quality of fresh cut cilantro
    Journal of Food Processing and Preservation, 2015
    Co-Authors: Jianxiong Hao, Yangfang Wan, Haijie Liu
    Abstract:

    The disinfection efficacy of acidic Electrolyzed Water (AEW) on the fresh-cut vegetables has been recognized. However, the application of AEW in the fresh-keeping of fresh-cut vegetables was limited due to its low pH (<2.7) and higher available chlorine concentration (80–200 mg/L). In the present study, the microbial reduction and storage qualities of fresh-cut cilantro treated by slightly acidic Electrolyzed Water (SAEW) were evaluated. The results demonstrated that AEW, mild heat AEW, SAEW and mild heat SAEW treatments could reduce the populations on fresh-cut cilantro at 0 day. However, there were no significant differences among all the treatments during the late storage periods. SAEW and mild heat SAEW treatments could keep the firmness of fresh-cut cilantro and maintain the level of electrolyte leakage in comparison with other treatments. SAEW treatment showed the advantage in keeping the overall quality of fresh-cut cilantro compared with other treatments. SAEW may be a better choice in the storage of fresh-cut cilantro than AEW. Practical Applications In the fresh-cut vegetables and fruits industry, the fresh-cut processing of cilantro is usually accompanied by the disruption of surface cells and the injury stress of underlying tissues, fresh-cut production is more susceptible than whole cilantro to spoilage microbial and pathogen contaminations. The objective of this present study was to evaluate the effect of SAEW on the storage quality of fresh-cut cilantro. The information would be hopeful to be referenced for the development of fresh-cut production.