Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage

摘要

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LA1EW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bactena.(Escherichia coli, Bacillus cereus, Salmonella Typhimuriurn, Stapylococcus aureus) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaCIO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showedthe highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LA1EW and a maximum of 4.70 log CFU/g at ACD. Compared to NaCIO, ACD and LA1EW which showed a reduction of 3.2 log CFU/g (Sal. Typhimuriurn) and 2.7 log CFU/g(B. cereus), respectively. Furthermore, the others had similar inhibitory effects compared to NaCIO.