Bactericidal activity of strongly acidic electrolyzed water on various vegetables and kitchen apparatus.

摘要

The properties and bactericidal activity of strongly acidic electrolysed water (SEW) against foodborne pathogens on vegetables and kitchen equipment were investigated. The available chlorine concn., pH and oxidation reduction potential (ORP) of SEW were 35 +or- 1.2 ppm, 2.3 +or- 0.2, and 1140 +or- 20.4 mV, respectively. 5 strains of foodborne bacteria with an initial cell number of 7.00 log cfu/m were not detected, except for Bacillus cereus, after treatment with SEW for 60 s. The numbers of B. cereus were reduced to 2.08 +or- 1.00 log cfu/ml under the same conditions. In vegetables, SEW treatment after washing in alkalic electrolysed water (AEW) showed better bactericidal effects than SEW alone. Viable cells on a stainless steel bowl (3.86 +or- 2.49 log cfu/100 cm2) and cup for water (2.40 +or- 1.80 log cfu/100 cm2) were not detected after SEW treatment (35 ppm of available chlorine concn.) for 30 s, but washing in sodium hypochlorite solution under the same conditions led to survival of >1.00 log cfu/100 cm2 of viable cells. However, >2.00 log cfu/100 cm2 of coliform bacteria (5.08 +or- 4.00 cfu/100 cm before washing with SEW) were detected on rubber gloves after washing with flowing SEW for 30 s.