Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Overview

Journal Foods

Specialty Biotechnology

Date 2019 Oct 17

PMID 31615099

Citations 8

Authors

Xiuqin Chen

Charles Nkufi Tango

Eric Banan-Mwine Daliri

Seong-Yoon Oh

Deog-Hwan Oh

Affiliations

Soon will be listed here.

Abstract

The objective of this study was to investigate the efficacy of slightly acidic electrolyzed water (SAEW) combined with fumaric acid (FA) and calcium oxide (CaO) treatment on the microbial disinfection of fresh fruits including apple, mandarin, and tomato at the industrial scale. The combined treatments can significantly ( < 0.05) reduce the population of natural microbiota from the fruit surfaces and the treated samples showed good sensory qualities during refrigeration storage. In addition, decontamination of inoculated foodborne pathogens ( O157:H7 and ) was carried out in the laboratory, and the combined treatments resulted in a reduction ranging from 2.85 to 5.35 log CFU/fruit, CaO followed by SAEW+FA treatment that resulted in significantly higher reduction than for SAEW+FA treatment. The technology developed by this study has been used in a fresh fruit industry and has greatly improved the quality of the products. These findings suggest that the synergistic properties of the combination of SAEW, FA, and CaO could be used in the fresh fruit industry as an effective sanitizer.

Citing Articles

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