electrolyzed water in the food industry ROC

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electrolyzed water in the food industry ROC ( electrolyzed-water-the-food-industry-roc )

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Table 3 Inactivation of food-borne pathogens on vegetables by electrolyzed oxidizing water Indicator Vegetables Immersion condition Effectiveness EO pH ORP Carrot Spinach Bell pepper Japanese radish Potato Cucumber Cucumber Cucumber Cucumber Cucumber Cucumber Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Alfalfa seeds EO4min EO4min EO4min EO4min EO4min EO5min EO5min EO5min EO 5 min+23 °C ER EO 5 min+23 °C ER EO 5 min+23 °C ER EO 10 min Aerobic bacteria counts Aerobic bacteria counts Aerobic bacteria counts Aerobic bacteria counts Aerobic bacteria counts Aerobic bacteria counts Coliform bacteria Fungi ++ 6.8 +++ 6.8 + 6.8 + 6.8 + 6.8 ++ 2.6 +++ 2.6 +++ 2.6 +++ 2.6 +++ 2.6 +++ 2.6 +++ 2.6 +++ 2.6 ++ 2.6 ++ 2.6 ++ 2.6 ++ 2.6 ++ 2.6 ++ 2.6 + 2.6 ++ 2.6 + 2.6 ++ 2.6 +++ 2.6 ++++ 2.6 + 2.6 ++ 2.6 + 2.6 ++ 2.6 +++ 2.6 +++ 2.6 ++ 2.6 ++ 2.6 +++ 2.6 +++ 2.6 ++ 2.6 ++ 2.6 +++ 2.6 +++ 2.6 ++++ 2.5 ++++ 2.5 +++ 2.5 ++++ 2.5 ++ 2.4 – – – – – 1130 1130 1130 1130 1130 1130 1140 1140 – Free chlorine (mg/L) Temperature (°C) 20 23 Izumi (1999) Izumi (1999) Izumi (1999) Izumi (1999) Izumi (1999) Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Koseki et al. Park et al. (2001) Park et al. (2001) Park et al. (2001) Park et al. (2001) Kim et al. (2003) EO 1 min+23 °C ER EO5min EO 5min+ EO 5min 20°C ER 5min+ EO 5min EO5min EO 5min+ EO 5min – – – – – – – – – – – – – – – – – – – – – – – – – 1030 1030 1030 1030 1081 20°CER EO1min EO5min 1minEO 5minEO 1minEO 5minEO 1minEO 5minEO 1minEO 5minEO 1minEO 5minEO 20°CER 20°CER 50°CER 50°CER 20°CER 20°CER 50°CER 50°CER 1minEO 3minEO 1minEO 3minEO 3 hr 5min+EO5min 1min +1 or 5min EO 5min +1 or 5min EO 1min +1 or 5min EO 5min +1 or 5min EO 1min +1 or 5min EO 5min +1 or 5min EO 1min +1 or 5min EO 5min +1 or 5min EO 5 min 5 min 5 min Aerobic bacteria counts Coliform bacteria Fungi Aerobic bacteria counts Aerobic bacteria counts Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Salmonella sp. Salmonella sp. Salmonella sp. Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Salmonella sp. Salmonella sp. Salmonella sp. Salmonella sp. Salmonella sp. Salmonella sp. Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Escherichia coli O157:H7 Salmonella sp. Salmonella sp. Salmonella sp. Salmonella sp. Escherichia coli O157:H7 Escherichia coli O157:H7 Listeria monocytogenes Listeria monocytogenes Salmonella sp. 20 23 20 23 20 23 20 23 32 23 32 23 32 23 32 23 32 23 32 23 30 23 30 23 40 20 40 20 40 20 40 20 40 20 40 20 40 4 40 4 40 20 40 20 40 50 40 50 40 4 40 4 40 20 40 20 40 50 40 50 40 4 40 4 40 4 40 4 40 4 40 4 40 4 40 4 45 22 45 22 45 22 45 22 84 23 (2004b) (2004b) (2004b) (2004b) (2004b) (2004b) (2001) (2001) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) 1 min water property (mV) Ref. (continued on next page)

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