Decontamination of lettuce using acidic electrolyzed water

Journal of Food Protection

Volumn 64, Issue 5, 2001, Pages 652-658

  Koseki, S ^a   Yoshida, K ^a   Isobe, S ^b   Itoh, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BIOFILM; CHLORINE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); DECONTAMINATION; DISINFECTANT AGENT; FOOD SAFETY; HYPOCHLORITE SODIUM; LEAF SURFACE; LETTUCE; OXIDATION REDUCTION POTENTIAL; OZONE; PH; SCANNING ELECTRON MICROSCOPY; WATER;

LACTUCA;

EID: 0035004393     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.5.652     Document Type: Article

References (20)

1. Ozone storage effects on anthocyanin content and fungal growth in blackberries
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3. Pathogenic microorganisms associated with fresh produce
4. Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germination
5. Shelf stability and safety of fresh produce as influenced by sanitation and disinfections
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7. Electrolyzed water as a disinfectant for fresh-cut vegetables
8. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food related pathogens
9. Effect of acidic electrolyzed water on the microbial counts in shredded vegetables
10. The effect of available chlorine concentration on the disinfecting potential of acidic electrolyzed water for shredded vegetables
11. Ozone decontamination of bioclean rooms
12. Spectroscopic characterization and the pH dependence of bactericidal activity of aqueous chlorine solution
13. The microbiology of minimally processed fresh fruits and vegetables
14. Electron microscopical study of bactericidal actions of high oxidation potential water
15. Attachment of Esherichia coli O157: H7 to cucumber leaf surface and bacterial viability in response to chlorine treatment as demonstrated by using confocal scanning laser microscopy
16. Germinability of teliospores Tillitia indica after hot water and sodium hypochlorite treatments
17. Effect of ozonated water on postharvest pathogens of pear in laboratory and packing house tests
18. Comparison of germicidal activity between electrically acidified water and acidified sodium hypochlorite solution
19. Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spices