Decontamination of lettuce using acidic electrolyzed water.
Abstract
The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; 30 ppm of available chlorine) and NaOCl solution (150 ppm of available chlorine) reduced viable aerobes in lettuce by 2 log CFU/g within 10 min. For lettuce washed in alkaline electrolyzed water (AIEW) for 1 min and then disinfected in AcEW for 1 min,...
Paper Details
Title
Decontamination of lettuce using acidic electrolyzed water.
Published Date
May 1, 2001
Journal
Volume
64
Issue
5
Pages
652 - 658
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Notes
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