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Utilisation d'eau acide électrolysée congelée pour décontaminer la laitue.

Decontaminative effect of frozen acidic electrolyzed water on lettuce.

Auteurs : KOSEKI S., FUJIWARA K., ITOH K.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Decontaminative effect of frozen acidic electrolyzed water on lettuce.
  • Identifiant de la fiche : 2002-3017
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 65 - n. 2
  • Date d'édition : 02/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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