PDF Publication Title:
Text from PDF Page: 011
240mg/L of Cl2, respectively. EO-ice generating 70– 240 mg/L Cl2 significantly reduced L. monocytogenes by 1.5 log CFU/g during 24 h storage. EO-ice generating 70– 150 mg/L of Cl2 reduced E. coli O157:H7 cell counts by 2.0 log CFU/g. Although higher concentration with 240 mg/L of Cl2 showed a significantly higher reduction of E. coli O157:H7 by 2.5 log CFU/g, accompanied by phys- iological disorder resembling leaf burn. The weight ratio of EO-ice to lettuce was >10. Chlorine at a level below 150 mg/ L did not affect the surface color of the lettuce. Sprouts have been associated with a number of food- borne illnesses in recent years. E. coli O157:H7, Salmonella spp. and B. cereus have been responsible for several sprout- associated outbreaks worldwide (Taormina, Beuchat, & Slusker, 1999). Sprouts are produced under warm and humid condition, pathogens can grow rapidly during seed germination increasing the likelihood of infections. Beuchat, Ward, and Pettigrew (2001) reported populations of Salmonella exceeding 106 CFU/g could occur on alfalfa sprouts produced from contaminated seeds. Although the use of 20,000mg/L Ca(OCl)2 for treatment of seeds intended for sprout production has been recommended (NACMCF, 1999), the use of high concentrations of Ca(OCl)2 both generated worker safety concerns and significantly reduced seed germination rates (70% versus 90–96%) (Kim et al., 2003). Studies have demonstrated that 64.5 mg/L free chlorine in EO water treatment reduced E. coli O157:H7 population on alfalfa sprouts (initial pop- ulation was about 6 log CFU/g) by 1.05 log CFU/g (91.1%) for 2min treatment, while the reduction was by 2.72 log CFU/g (99.8%) for 64 min treatment. EO water treatment did not cause any visible damage to the sprouts (Sharma & Demirci, 2003). Kim et al. (2003) reported that treatment of seeds with 20,000 mg/L Ca(OCl)2 reduced the population of Salmonella and non-salmonella to unde- tectable levels on culture media, but an amount >6 log CFU/g of Salmonella was still recovered from sprouts gen- erated from these seeds. However, the combination of EO water (84 mg/L free chlorine) and sonication treatment had a better reduction on Salmonella and non-salmonella pop- ulations than that by using EO water alone. Removal of seed coats by sonication might have detached cells that were attached or entrapped in sprouts, thus making the pathogen more susceptible to the EO water. The combined treatment achieved 2.3 and 1.5 log CFU/g greater reduc- tions than EO water alone in populations of Salmonella and non-salmonella microflora, respectively (Kim et al., 2003). 8.3. Use of EO water for fruits Postharvest decay of fruits causes economic loss to the fruit industry. In studies on surface sterilization of fruits, Al-Haq et al. (2001) found that EO water could prevent peach from decay and it could be used as an important alternative to liquid sterilants. Al-Haq et al. (2002) later found that EO water immediately reacted with Botryosp- haeria berengeriana that presented on the first few layers of the pear surface and could not control growth of bacte- ria that entered into the fruit deeper than 2 mm. No chlo- rine-induced phytotoxicity on the treated fruit was observed. Both EO water containing 200 and 444 mg/L free chlorine significantly reduce the populations of E. coli O157:H7, S. enteritidis and L. monocytogenes on the surfaces of tomatoes without affecting sensory quality (Bari et al., 2003; Deza et al., 2003). Patulin is a mycotoxin mainly found in apples and their products that are contaminated with the common storage- rot fungus Penicillium expansum (Brian, Elson, & Lowe, 1956; Harwig, Chen, Kennedy, & Scott, 1973). The uses of 100% and 50% EO water containing 60 mg/L free chlo- rine could decrease P. expansum viable spore populations by greater than 4 and 2 log units of aqueous suspension and wounded apples (Okull & Laborde, 2004). EO water did not control brown rot in wound-inoculated fruits, but reduced disease incidence. In contrast to the present results for smooth fruits, on treatment of the surface of the straw- berry with 30 mg/L free chlorine EO water and 150 mg/L NaOCl, aerobic mesophiles were reduced by less than 1 log CFU per strawberry after washing in ER water (pH of 11.3, ORP of 870 mV) for 5 min and then with EO water (pH of 2.6, ORP of 1130 mV and free chlorine of 30 mg/L) for 5 min, EO water (30 mg/L free chlorine), ozo- nated water (5 mg/L ozone) and sodium hypochlorite solu- tion (NaOCl, 150 mg/L free chlorine) for 10 min, respectively. These results can be attributed to the surface structure of the strawberry fruit. There are many achenes (seeds) that render its surface structure uneven and com- plex (Koseki et al., 2004b). These studies showed that the efficacy of EO water as a sanitizing agent was dependent on the surface structure of fruit treated. 8.4. Use of EO water for poultry and meat Egg shell can serve as a vehicle for transmission of human pathogens. Due to the fecal matter in the nesting place, the wash water during manipulation, or during pack- aging process, the shell may become contaminated with E. coli O157:H7, Salmonella sp., L. monocytogenes and Yer- sinia enterocolitica (Gabriela, Maria, Lidia, & Ana, 2000; Moore & Madden, 1993; Schoeni & Doyle, 1994). Elimina- tion of pathogens in hatchery facilities has been usually done by applying of formaldehyde and glutaraldehyde gas or fogging hydrogen peroxide. However, these disinfectants may pose high risk for human and chick health. Russell (2003) found that EO water (pH of 2.1, ORP of 1150 mV and free chlorine of 8 mg/L) with an electrostatic spraying system could completely eliminate S. Typhimurium, S. aur- eus and L. monocytogenes on egg shells. Efficacy of EO water in reducing pathogens on poultry has been investigated in recent years (Table 4). Park et al. (2002a) reported that for chicken wings (50 ± 5 g) inocu- lated with Campylobacter jejuni, soaking in EO water (pH of 2.57, ORP of 1082mV and free chlorine ofPDF Image | electrolyzed water in the food industry ROC
PDF Search Title:
electrolyzed water in the food industry ROCOriginal File Name Searched:
Applications-of-eWater-Huang-et-al.pdfDIY PDF Search: Google It | Yahoo | Bing
Salgenx Redox Flow Battery Technology: Power up your energy storage game with Salgenx Salt Water Battery. With its advanced technology, the flow battery provides reliable, scalable, and sustainable energy storage for utility-scale projects. Upgrade to a Salgenx flow battery today and take control of your energy future.
| CONTACT TEL: 608-238-6001 Email: greg@salgenx.com | RSS | AMP |