应用酸性电解水清洗鲜切胡萝卜的节水效果

酸性电解水处理鲜切胡萝卜,研究其在清洗过程中的节水能力。通过与传统杀菌剂次氯酸钠进行比较,探讨酸性电解水在不同耗水比以及重复使用条件下对鲜切胡萝卜的抑菌效果,同时检测清洗水中物化指标的变化。结果表明,相比次氯酸钠,强酸电解水在低耗水下可对鲜切胡萝卜达到显著的抑菌效果,其在连续循环使用过程中杀菌效果保持良好并可防止清洗水中发生交叉污染。酸性电解水在节水方面的优势将推动其在鲜切蔬菜产业上的应用。      

Reduction of pesticide residues on fresh vegetables with electrolyzed water treatment

Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorine concentration:70 ppm, oxidation-reduction potential [ORP]: 1170 mV) and the electrolyzed reducing (ER) water (pH 11.6, ORP: -860 mV) can reduce the pesticide residues effectively. Pesticide residues on fresh spinach after 30 min of immersion in electrolyzed water reduced acephate by 74% (EO) and 86% (ER), omethoate by 62% (EO) and 75% (ER), DDVP by 59% (EO) and 46% (ER), respectively. The efficacy of using EO water or ER water was found to be better than that of using tap water or detergent (both were reduced by more than 25%). Besides spinach, the cabbage and leek polluted by DDVP were also investigated and the degradation efficacies were similar to the spinach. Moreover, we found that the residual level of pesticide residue decreased with prolonged immersion time. Using EO or ER water to wash the vegetables did not affect the contents of Vitamin C, which inferred that the applications of EO or ER water to wash the vegetables would not result in loss of nutrition.     

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

Consumption of minimally-processed, or fresh-cut, fruit and vegetables has rapidly increased in recent years, but there have also been several reported outbreaks associated with the consumption of these products. Sodium hypochlorite is currently the most widespread disinfectant used by fresh-cut industries. Neutral electrolyzed water (NEW) is a novel disinfection system that could represent an alternative to sodium hypochlorite. The aim of the study was to determine whether NEW could replace sodium hypochlorite in the fresh-cut produce industry. The effects of NEW, applied in different concentrations, at different treatment temperatures and for different times, in the reduction of the foodborne pathogens Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 and against the spoilage bacterium Erwinia carotovora were tested in lettuce. Lettuce was artificially inoculated by dipping it in a suspension of the studied pathogens at 10(8), 10(7) or 10(5) cfu ml(-1), depending on the assay. The NEW treatment was always compared with washing with deionized water and with a standard hypochlorite treatment. The effect of inoculum size was also studied. Finally, the effect of NEW on the indigenous microbiota of different packaged fresh-cut products was also determined. The bactericidal activity of diluted NEW (containing approximately 50 ppm of free chlorine, pH 8.60) against E. coli O157:H7, Salmonella, L. innocua and E. carotovora on lettuce was similar to that of chlorinated water (120 ppm of free chlorine) with reductions of 1-2 log units. There were generally no significant differences when treating lettuce with NEW for 1 and 3 min. Neither inoculation dose (10(7) or 10(5) cfu ml(-1)) influenced the bacterial reduction achieved. Treating fresh-cut lettuce, carrot, endive, corn salad and 'Four seasons' salad with NEW 1:5 (containing about 50 ppm of free chlorine) was equally effective as applying chlorinated water at 120 ppm. Microbial reduction depended on the vegetable tested: NEW and sodium hypochlorite treatments were more effective on carrot and endive than on iceberg lettuce, 'Four seasons' salad and corn salad. The reductions of indigenous microbiota were smaller than those obtained with the artificially inoculated bacteria tested (0.5-1.2 log reduction). NEW seems to be a promising disinfection method as it would allow to reduce the amount of free chlorine used for the disinfection of fresh-cut produce by the food industry, as the same microbial reduction as sodium hypochlorite is obtained. This would constitute a safer, 'in situ', and easier to handle way of ensuring food safety.     

电解水在黑小麦发芽中的应用研究

本研究用电解水生产黑小麦芽,探究电解水对黑小麦发芽及生长的影响,并考察了电解水处理对黑小麦芽基本营养成分的影响,以期为电解水用于黑小麦的发芽提供科学依据。试验结果表明,电解水均可以促进黑小麦种子的萌发,其中p H值为4.55,有效氯浓度20.14 mg/L的酸性电解水处理组黑小麦发芽率比自来水对照组提高15.29%。但电解水处理组会不同程度的抑制黑小麦芽胚轴和胚根的生长,与自来水p H值相近的酸性或碱性电解水的抑制作用相对较弱。经p H值4.36~4.91,有效氯浓度10~30 mg/L的酸性电解水处理的黑小麦芽脂肪含量比自来水对照组降低27.06%~36.93%,还原糖含量降低21.84%~56.58%,总糖含量降低13.68%~27.11%,而蛋白质含量与对照组间无显著差异。因此在黑小麦芽的生产过程中,适宜在种子浸泡阶段使用电解水,而在芽苗淋浇阶段使用自来水,这样既促进了种子的萌发,也不会对黑小麦芽的生长产生抑制作用。     

电生功能水消除蔬菜残留农药的实验研究

农药残留是目前影响我国果蔬质量和食品安全性的一大问题。笔者以农药乙酰甲胺磷为研究对象,用电生功能水进行了降解蔬菜残留农药的实验研究。实验中发现,随着浸泡时间的延长,农药残留率成下降趋势,在浸泡处理60min时碱性电解水的消除率达到90%以上,酸性水也能达到82%左右。实验结果表明,利用电生功能水消除蔬菜的农药残留是一种可行的方法。     

Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens

Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic electrolyzed water (pH 2.1 +/- 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread plating on selective media. Each test case (organism x treatment x time) was replicated twice with five samples per replicate. There was no difference (P > or = 0.05) in the time of immersion on the antimicrobial effectiveness of the treatments. Furthermore, there was no difference (P > or = 0.05) in survival of the three organisms regardless of treatment or time. Acidified sodium chlorite, resulted in reductions in populations of 3 to 3.8 log CFU/g and was more effective than chlorinated water (2.1 to 2.8 log CFU/g reduction). These results provide the produce industry with important information to assist in selection of effective antimicrobial strategies.     

酸性电解水对果蔬杀菌及保鲜效果的研究

本研究采用酸性电解水对新鲜菠菜、桃子及樱桃进行处理,考察了酸性电解水对上述果蔬在不同贮藏条件下保鲜效果的影响.结果表明,pH 3.04、有效氯浓度(ACC)30.2 mg/kg的强酸性电解水和pH 5.68、ACC 26.6 mg/kg的微酸性电解水浸泡处理5min均能使菠菜表面的微生物数下降2.0lg cfu/g以上...     

SURVEY OF NITRATE, CADMIUM AND SELENIUM IN BABY FOODS — HEALTH CONSIDERATIONS

An analytical survey was conducted of the nitrate, cadmium and selenium content of baby foods containing fruits, vegetables or meats. Those containing greenbeans, beets, carrots, spinach, squash and mixed vegetables were notably higher in nitrate ranging up to 5228 ppm (dry weight) in squash. Among the vegetables, beets, carrots and spinach were highest in cadmium, with carrots containing 2467 ppb. Selenium was consistently higher in meats and vegetables. Fruit-containing baby foods were lowest in all three constituents measured. The epidemiologic health implications of this study are discussed.     

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

The objective of this study was to determine the synergistic effect of alkaline electrolyzed water and citric acid with mild heat against background and pathogenic microorganisms on carrots. Shredded carrots were inoculated with approximately 6-7 log CFU/g of Escherichia coli O157:H7 (932, and 933) and Listeria monocytogenes (ATCC 19116, and 19111) and then dip treated with alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaOCl), deionized water (DaIW), or 1% citric acid (CA) alone or with combinations of AlEW and 1% CA (AlEW + CA). The populations of spoilage bacteria on the carrots were investigated after various exposure times (1, 3, and 5 min) and treatment at different dipping temperatures (1, 20, 40, and 50 °C) and then optimal condition (3 min at 50 °C) was applied against foodborne pathogens on the carrots. When compared to the untreated control, treatment AcEW most effectively reduced the numbers of total bacteria, yeast and fungi, followed by AlEW and 100 ppm NaOCl. Exposure to all treatments for 3 min significantly reduced the numbers of total bacteria, yeast and fungi on the carrots. As the dipping temperature increased from 1 °C to 50 °C, the reductions of total bacteria, yeast and fungi increased significantly from 0.22 to 2.67 log CFU/g during the wash treatment (p ≤ 0.05). The combined 1% citric acid and AlEW treatment at 50 °C showed a reduction of the total bacterial count and the yeast and fungi of around 3.7 log CFU/g, as well as effective reduction of L. monocytogenes (3.97 log CFU/g), and E. Coli O157:H7 (4 log CFU/g). Combinations of alkaline electrolyzed water and citric acid better maintained the sensory and microbial quality of the fresh-cut carrots and enhanced the overall shelf-life of the produce.     

Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

In this study the impact of different decontamination agents (water, peroxyacetic acid, sodium hypochlorite, neutral electrolyzed oxidizing water and gaseous chlorine dioxide) on the microbial and sensory quality as well as the nutrient content of minimally processed leek was investigated. Washing with 250 mg/L peroxyacetic acid and contact with 1.59 mg/L chlorine dioxide gas reduced the native microflora with 1.52 and 1.48 log cfu/g respectively whereas the other treatments did not induce a reduction that was significantly higher than the one achieved after washing with water. None of the treatments had a significant effect on the sensory quality of the raw fresh-cut leek, whereas a treatment with 200 mg/L sodium hypochlorite or with 250 mg/L peroxyacetic acid changed the sensory quality of cooked leek significantly when compared with water washing. Apart from the effect of leaching of nutrients into the wash water, the supplementary effect on nutrient content caused by adding a decontamination agent was limited with the exception of some isolated cases such as the significant losses of vitamin C (23%), tocopherols (11–18%) and violaxanthin (66%) after a treatment with respectively chlorine dioxide, 250 mg/L peroxyacetic acid and electrolyzed oxidizing water.Industrial relevanceVegetables like leek are highly contaminated with micro-organisms due to their contact with soil, water and other debris as a result of preharvest as well as postharvest conditions. Moreover, the sales of fresh-cut vegetables such as fresh-cut leek showed a tremendous increase over the last decade. Usually these products have a limited shelf-life due to microbial, sensorial and chemical alterations. The fresh-cut produce industry is continuously looking for treatments able to replace the traditionally used sodium hypochlorite which is associated with the formation of harmful disinfection by-products. In this study more innovative treatments like neutral electrolyzed oxidizing water, peroxyacetic acid and gaseous chlorine dioxide were studied for their effect on the microbial, sensory and nutritional quality of fresh-cut leek.     

Decontamination of lettuce using acidic electrolyzed water

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, viable aerobes were reduced by 2 log CFU/g. On the other hand, ozonated water containing 5 ppm of ozone reduced viable aerobes in lettuce 1.5 log CFU/g within 10 min. It was discovered that AcEW showed a higher disinfectant effect than did ozonated water significantly at P < 0.05. It was confirmed by swabbing test that AcEW, ozonated water, and NaOCI solution removed aerobic bacteria, coliform bacteria, molds, and yeasts on the surface of lettuce. Therefore, residual microorganisms after the decontamination of lettuce were either in the inside of the cellular tissue, such as the stomata, or making biofilm on the surface of lettuce. Biofilms were observed by a scanning electron microscope on the surface of the lettuce treated with AcEW. Moreover, it was shown that the spores of bacteria on the surface were not removed by any treatment in this study. However, it was also observed that the surface structure of lettuce was not damaged by any treatment in this study. Thus, the use of AcEW for decontamination of fresh lettuce was suggested to be an effective means of controlling microorganisms.     

Electrolyzed water and its application in the food industry

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.     

酸性电解水对鸡白痢沙门氏菌杀灭效果的研究

家禽和禽产品中的沙门氏菌是引起人类沙门氏菌感染和食物中毒的主要潜在来源,沙门氏菌通常被认为是生产者和消费者所面临的最严重的致病菌之一.研究不同电解质种类和电解时间等参数条件下制得的酸性电解水对鸡白痢沙门氏菌的杀灭效果,确定了酸性电解水 pH 值和有效氯浓度对杀菌效果的影响.结果表明,酸性电解水对鸡白痢沙门氏菌具有较强的杀灭效果,当酸性电解水pH值小于3或有效氯浓度超过1 mg/kg 时可以100%杀灭鸡白痢沙门氏菌,且 NaCl、KCl 溶液制得的酸性电解水的杀菌效果优于 CaCl2、MgCl2溶液制得的酸性电解水.     

微酸性电解水杀灭菠菜表面微生物的影响因素

采用微酸性电解水对菠菜进行杀菌处理,考察微酸性电解水对菠菜的杀菌效果及影响因素,包括不同杀菌剂杀菌效果比较、浸泡时间、处理方式及与强碱性电解水预处理、超声波辅助处理联用对杀菌效果的影响,同时对处理过程中微酸性电解水有效氯浓度(ACC)、pH值、氧化还原电位(ORP)的变化进行分析。结果表明:微酸性电解水(ACC 31.73mg/L、pH 5.92、ORP 836.5mV)的杀菌效果明显优于相同ACC的次氯酸钠溶液;随着ACC的升高微酸性电解水的杀菌效果逐渐增强,当ACC增至31.37mg/L时可使微生物数降低1.69(lg(CFU/g)),ACC继续升高至67.96mg/L,杀菌效果则无显著性增强;分别对菠菜进行浸泡处理1、3、5、10min,微酸性电解水的杀菌效果无显著性差异,随着浸泡时间的延长微酸性电解水的ACC及ORP呈显著下降趋势,pH值无明显变化;采用强碱性电解水预处理和超声波辅助处理,能使微酸性电解水的杀菌效果分别提高约0.5(lg(CFU/g))、1.0(lg(CFU/g));采用微酸性电解水浸泡处理杀菌效果优于冲洗处理。     

Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions

Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid-based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5 degrees C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite-treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.     

Effect of anolyte on background microflora, Salmonella, and Listeria monocytogenes on catfish fillets

Near-neutral electrolyzed water (anolyte), having a pH of 6.0 to 6.5 ± 0.02, oxidation reduction potential of greater than 700 mV, and a residual chlorine level of 10 to 200 ppm, was reported to have a potential use to decontaminate food surfaces. An electrolyzing cell was developed that is capable of producing neutral electrolyzed water containing a chlorine level of greater than 700 ppm in the form of hypochlorous acid (anolyte). Anolyte with a chlorine level of 300 ppm was used to determine its effect on Salmonella and Listeria monocytogenes cells after a 3-min contact. Transmission electron micrograph results showed disruption of the outer cellular membrane for both bacteria. The anolyte (300 ppm) was used as a washing solution to decontaminate catfish fillets inoculated with either Salmonella or L. monocytogenes. After a 3-min contact time with the anolyte, there was a 1-log reduction for Salmonella, and after 8 days of refrigerated storage (4°C), this bacterial reduction was maintained. There was no reduction of L. monocytogenes on the catfish fillet surfaces. The anolyte was an effective wash solution for Salmonella reduction on the catfish fillet surfaces.     

Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

To investigate the effect of decontamination treatment on the nutritional attributes of fresh-cut produce, fresh-cut slices of immature bell peppers were soaked in sodium hypochlorite solutions or slightly acidic electrolyzed water with varying concentrations of effective free chlorine. Changes in the residual ratios of the water-soluble nutrients, vitamin C (L-ascorbic acid, L-AsA) and potassium, were measured, as well as aerobic plate counts (APCs), after decontamination. The L-AsA ratios of the samples that were decontaminated with the sodium hypochlorite solutions exhibited a gradual decrease when higher concentrations of detergent and longer soaking times were employed. In contrast, the potassium ratio remained mostly constant around 50% after 1 min of soaking. A decrease in the L-AsA ratio to 80% was observed within 5 min of a soak in deionized water (a 0 ppm solution). Soakings in the slightly acidic electrolyzed water also resulted in a decrease in L-AsA ratios, yet the trend was not similar to that associated with the sodium hypochlorite solutions. These results indicate that water-soluble nutrient contents of fresh-cut produce decrease during a decontamination process that uses chlorine-based solutions according to the free chlorine concentration and the soaking time. Moreover, the reduction in nutrient content varied depending on the disinfectant used, even if the free chlorine concentration was the same for the different disinfectants.     

Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach

ABSTRACT: Washing of fresh-cut spinach with aqueous chlorine solutions eliminates foreign matter, removes cellular fluids produced by cutting and reduces the initial microbial contamination. Response Surface Methodology was used to evaluate the effect of initial chlorine concentration (25 to 125 ppm), water-to-produce ratio (10 to 26 L/kg) and washing time (2 to 8 min) on the total and available chlorine depletion and the total microbial count reduction after washing. All variables affect the chlorine depletion but the microbial count reduction was only influenced by initial chlorine concentration and washing time. Different combinations of the variables were determined by the predictive models to reduce microbial contamination assuring residual levels of chlorine in the washing solution.     

Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

Experiments were conducted to determine the effectiveness of different treatments based on the use of neutral electrolysed water (EW) on fresh-cut lettuce. EW was diluted to obtain different free chlorine concentrations (120, 60 and 12 ppm) and to compare with standard washing treatment of 120 ppm chlorine solution. Shelf-life quality and safety markers were studied at the beginning and at the end of the 7-day-storage at 4 °C. The use of EW decreased the respiration rate of the samples which might be related with the observed reduction in microbial spoilage. The use of EW also increased the activity of a browning-related enzyme (polyphenoloxydase) although sensory results showed all samples as acceptable at the end of the 7 day-storage. Perhaps longer storage time might increase the risk to browning development in the samples treated with EW. The highest EW concentration (120 ppm free chlorine) was the most effective treatment in reducing sample microbial load; however this treatment also affected the final produce with effects such as loss of turgor, plasmolysis and a reduction in mineral content.Results suggest an intermediate EW concentration with 60 ppm free chlorine could be an alternative to 120 ppm chlorine (from sodium hypochlorite) for sanitizing fresh-cut vegetables, reducing to half the amount of chlorine used and maintaining the antimicrobial effectiveness and without differences affecting the quality. However further studies will be necessary in order to observe the effect of the oxidising capacity of EW on other quality and safety markers as pathogens and nutritional content.Industrial relevanceChlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. The efficacy in controlling the microbial load and browning of samples treated with electrolysed water shows it as a promising decontaminant agent for fresh-cut lettuce. Due to the high oxidising potential of the EW quality requirements must be balanced to obtain the optimal treatment conditions keeping satisfying safety levels. The use of EW-60 showed similar safety and quality (browning) results as the use of chlorine or double EW concentration (EW-120). However the treatment EW-120 affected negatively the textural properties. The study suggests the use of EW-60 as an alternative to sodium hypochlorite solution with 120 ppm available chlorine, obtaining similar safety and quality results and reducing the amount of chlorine needed. Further investigations in the effect of EW on lettuce, such as those on pathogens or nutritional markers (e.g. carotenoids and vitamin C) are recommended in order to explore this alternative that might reduce the increasingly concerning use of chlorine to decontaminate this type of product.     

酸性电解水与次氯酸钠清洗鲜切菠菜节水能力比较

分别采用酸性电解水与次氯酸钠清洗鲜切菠菜,比较其在显著抑菌前提下的节水能力。在重复使用清洗水及不同菜水比的情况下,研究对鲜切菠菜的抑菌效果的影响,并揭示不同清洗剂物化指标的变化。结果表明:与次氯酸钠相比,强酸电解水在低菜水比的条件下能显著减少鲜切菠菜的菌落总数;在同样的清洗次数条件下,酸性电解水抑菌效果更好;清洗水在重复使用过程中,强酸电解水物化指标的变化较小且能保持水中菌落数量在低水平,可循环使用的潜力更高;重复使用清洗剂,p H变化不大,ORP(氧化还原电位)以及有效氯大幅下降,综合考虑,清洗过程中ORP的保持至关重要。