Sterilization Efficacy of Washing Method Using Based on Microbubbles and Electrolyzed Water on Various Vegetables

摘要

The sterilization efficacies of various washing solutions on the surfaces of vegetables such as sesame leaves, lettuce, and mini-cabbage were investigated. The washing solutions were tap water (TW), microbubble water (MB), electrolyzed water (EW), andmicrobubble electrolyzed water (MB+EW). After Escherichia coli and Bacillus cereus were artificially inoculated onto the surfaces of vegetables, each vegetable was washed for 1, 3, and 5 min with TW, MB, EW 100 (100 mg/L of available chlorine), EW 200 (200 mg/L of available chlorine), MB + EW 100, and MB + EW 200. The washing efficacy of MB was slightly higher than that of TW, and EW was more effective than MB (p<0.05). In all instances, the sterilization efficacies of MB + EW 100 and MB + EW 200 werehigher than those of EW 100 and EW 200 (p<0.05). Thus, MB + EW offers an effective means of reducing the studied microorganisms in a short time period. The MB + EW washing method provides microbial reduction on the surfaces of various vegetables and enhances the microbiological safety of the vegetables.