Journal of Food Science 80.6 (2015)

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale

Microbes: Total Microbial Count, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas spp., Fungi, Yeast

This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evalua... 

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Journal of Food Science 80.4 (2015)

Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water

Microbes: Dioscorea spp.

In this study, the effects of electrolyzed oxidizing water (EOW) on the prevention of enzymatic browning of fresh-cut Jiu Jinhuang Chinese yam were investigated. The yams were immersed in the inhibitors for 25 min at 20 C. Compared with the tap water (TW) treatment, the chromatic attributes were significantly different after 72 h of storage (P < 0.05). The activities of polyphenol oxidase (PPO, EC 1.10.3.1), peroxidase (POD, EC 1.11.1.7), and L-phenylalanine ammonia lyase (PAL, EC 4.3.1.5) we... 

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Toxins 7.10 (2015): 4294-4314

Detoxification of aflatoxin-contaminated maize by neutral electrolyzed oxidizing water

Microbes: Aspergillus flavus, A. parasiticus, A. nomius, RE: Aflatoxin

Aflatoxins, a group of extremely toxic mycotoxins produced by Aspergillus flavus, A. parasiticus and A. nomius, can occur as natural contaminants of certain agricultural commodities, particularly maize. These toxins have been shown to be hepatotoxic, carcinogenic, mutagenic and casevere human and animal diseases. The effectiveness of neutral electrolyzed oxidizing water (NEW) on aflatoxin detoxification was investigated in HepG2 cells using several validation methodologies such as the 3-(4,5-dim... 

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Food Control 50 (2015): 699-704

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

Microbes: Escherichia coli

In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in comparison with single slightly acidic electrolyzed water (SAEW) and single AcEW treatments. The populations of E. Coli O78 on inoculated cilantro treated by AlEW 5 min + AcEW 5 min, was not detected while 3.43 and 3.73 log10 CFU/g in the AlEW 2.5 min + AcEW 2.5 min and AcEW 2 min + AlEW 2 min + AcEW 2 min t... 

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Food Microbiology 51 (2015): 154-162

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

Microbes: Listeria monocytogenes

This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 C. Each kale (10 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L),... 

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Journal of food processing and preservation 39.6 (2015): 559-566

Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of FreshCut Cilantro

Microbes: Total Microbial Count

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 (80200mg/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 an... 

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Acta Hortic 1065 (2015): 1599-1605

A new perspective in controlling postharvest citrus rots: the of electrolyzed water.

Microbes: Penicillium digitatum, Pseudomonas spp.

The efficacy of thin-film diamond coated electrodes (DiaCell 101) for disinfection of water artificially contaminated with Penicillium digitatum and Pseudomonas spp. was tested. Electrolysis process was performed with different operation conditions: current densities at 4, 8, and 12A and water flow rate at 150, 300, and 600 L/h. For both pathogens, the experiments were performed in water suspensions at a final concentration of 105 CFU/ml. Tap water was used as a control. The results showed that ... 

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