The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water |
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| Authors: | H Yang BL Swem Y Li |
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| Affiliation: | Authors Yang and Li are with the Center of Excellence for Poultry Science. Authors Swem and Li are with the Dept. of Biological and Agricultural Engineering, Univ. of Arkansas. Direct inquiries to author Li Univ. of Arkansas, Center of Excellence for Poultry Science, POSC O-411, Fayetteville, AR 72701 (). |
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| Abstract: | Fresh‐cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 °C for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes. The treatment at pH 7 retained the best visual quality of lettuce, and achieved a reduction of approximately 2 log CFU/g for above 3 bacteria. |
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| Keywords: | fresh-cut vegetables electrolyzed water dipping treatment pH bacterial reduction |
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