Share

Decontaminative effect of frozen acidic electrolyzed water on lettuce.

Author(s) : KOSEKI S., FUJIWARA K., ITOH K.

Type of article: Article

Summary

The authors investigated the effects of frozen acidic electrolyzed water (AcEW) on lettuce during storage in a styrene-foam container. The lettuce was kept at 2 to 3 °C for 24h. Populations of aerobic bacteria associated with lettuce packed in frozen AcEW were reduced after storage for 24h. With frozen tap water, no microorganism populations tested in this study were reduced. A frozen mixture of AcEW and alkaline electrolyzed water (AIEW) also failed to reduce populations of microorganisms associated with lettuce. Although chlorine gas was produced by frozen AcEW, it was not produced by the AcEW-AIEW mixture. These results indicate that the main factor in the decontaminative effect of frozen AcEW was the production of chlorine gas. Low-temperature storage and decontamination could thus be achieved simultaneously with frozen AcEW during distribution.

Details

  • Original title: Decontaminative effect of frozen acidic electrolyzed water on lettuce.
  • Record ID : 2002-3017
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 2
  • Publication date: 2002/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing