Reduction of Mmicroflora in Mixed Fresh-cut Vegetables Treated with Electrolyzed Water
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概要
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The effect of electrolyzed water (EW) on bactericidal activity against the growth of microflora in mixed fresh-cut vegetables during storage at 10°C was investigated. Two procedures for decontamination were conducted: one was separately decontamination each kind of fresh-cut vegetables with EW before mixing and storage and other was first mixing the fresh-cut vegetables before decontamination with EW and storage. The first procedure proved more effective. Results showed after EW treatment the total plate count (TPC) reduced by 1.9 log Colony Forming Unit (CFU)/g. Comparative to distilled water treated and non treated sample, EW-treated sample did not show significant changes in color, off-flavor, freshness and overall acceptability. In addition, residual chlorine in mixed fresh-cut vegetables after treatment with EW was approximately 2.3mg/g. Therefore, the use of EW for decontamination of mixed fresh-cut vegetables was recommended to be an effective method of controlling microflora during storage and distribution for food safety.
- 農業施設学会の論文
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