Enhancement of sterilization effect on pre-cut vegetable using electrolyzed warer, 2: Effects of electrolyzed water treatment on pre-cut green onion at pre-cut vegetables processing plant and its influences on quality of pre-cut green onion

Most cases of microbial food contamination may be caused by cross-contamination at food processing stage. In this study, application of electrolyzed water for pre-cut vegetables was examined for bacterial control at their processing stage. The authors previously reported basic research on enhanced b...

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Bibliographic Details
Published inNihon Shokuhin Kagaku Kōgaku kaishi Vol. 52; no. 6
Main Authors Yoshida, K.(Hoshizaki Electric Co. Ltd., Kisuki, Shimane (Japan)), Achiwa, N, Katayose, M, Koseki, S, Isobe, S, Abe, K
Format Journal Article
LanguageJapanese
Published 01.06.2005
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
AGUA
ALIMENT PREPARE
ALIMENTOS PREPARADOS
CEBOLLA JAPONESA
CIBOULE JAPONAISE
EAU
ELECTROLISIS
ELECTROLYSE
ELECTROLYSIS
ENZYME ACTIVITY
ESTERILIZACION (REPRODUCCION)
INDUSTRIAL USES
JAPANESE BUNCHING ONIONS
LAVADO
LAVAGE
PESTICIDE
PESTICIDES
PLAGUICIDAS
PREPARED FOODS
STERILISATION
STERILIZATION
TEMPERATURA
TEMPERATURE
USAGE INDUSTRIEL
UTILIZACION INDUSTRIAL
WASHING
WATER
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Summary:Most cases of microbial food contamination may be caused by cross-contamination at food processing stage. In this study, application of electrolyzed water for pre-cut vegetables was examined for bacterial control at their processing stage. The authors previously reported basic research on enhanced bactericidal effect by electrolyzed water on pre-cut vegetables. Based on the previous report, this study aimed for advanced experiment considering actual field applications and for examination of the resulting effects. In addition to microbial food contamination, chemical contamination was also studied. The rinsing effect of electrolyzed water was examined for the purpose of reducing residual pesticide used for cultivation. To establish an effectual washing process in actual applications, a washing tank was installed in a pre-cut vegetable processing plant, and routine bacterial counting was performed. As the result of preservation study on the green onion treated in the washing tank, 5 deg C storage was more effective than room temperature or 20 deg C storage in controlling bacterial growth. Before the washing tank was installed, bacteria attached to green onion varied to some degree but counted 10(5)-10(6)CFU/g for total bacteria and 10(1)-10(5)CFU/g for total coliforms. The washing tank treatment successfully reduced the bacterial count to 10(4)-10(6)CFU/g for total bacteria and negative- 10(4)CFU/g for total coliforms. A commercial pesticide was used to determine the effect of electrolyzed water in rinsing residual pesticide. Mixture with acidie electrolyzed water resulted in reducing detection of an organic phosphorus pesticide Phenthoate(TM). In a model experiment, a combined treatment with hot alkaline electrolyzed water and cold acidic electrolyzed water was most effective. The results suggested that electrolyzed water might be effective in rinsing residual pesticide.
Bibliography:2006003290
Q02
ISSN:1341-027X