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논문검색

Low concentration Electrolyzed Water as a disinfectant for fresh-cut vegetables

원문정보

S.M.E. Rahman, Myoung-Su Park, Joong-Hyun Park, Deog-Hwan Oh

한국물학회 한국물학회지 Vol.2 No.2 2011.12 pp.31-35
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

The effect of low concentration electrolyzed water (LcEW) on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut lettuce (Lactuca sativa), white cabbage (Capitata var. alba L.), and water dropwort (Oenanthe javanica) or minari were treated with LcEW (pH 6.8, 10 ppm available chlorine) by dipping/rinsing, microbes (total bacteria and coliform) on all cuts were reduced by 0.09 to 2.42 log cfu/g. LcEW had a stronger bactericidal effect than 100 ppm NaOCl for fresh-cut lettuce, cabbage, or minari. LcEW did not affect surface color, or general appearance of fresh-cut vegetables

목차

ABSTRACT
 Introduction
 Materials and Methods
  1. Sample preparation
  2. Preparation of washing solutions
  3. Sanitizing treatments
  4. Microbiological analysis
  5. Statistical analysis
 Results and Discussion
 References

키워드

저자정보

  • S.M.E. Rahman Dept. of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National Univ., Kanwondaehak-gil, Chuncheon-si, Gangwon, 200-701, Korea
  • Myoung-Su Park Dept. of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National Univ., Kanwondaehak-gil, Chuncheon-si, Gangwon, 200-701, Korea
  • Joong-Hyun Park Dept. of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National Univ., Kanwondaehak-gil, Chuncheon-si, Gangwon, 200-701, Korea
  • Deog-Hwan Oh Dept. of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National Univ.

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자료제공 : 네이버학술정보

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