We investigated the effects of frozen acidic electrolyzed water (AcEW) on lettuce during storage in a styrene-foam container. The lettuce was kept at 2 to 3°C for 24 h. Populations of aerobic bacteria associated with lettuce packed in frozen AcEW were reduced by 1.5 log CFU/g after storage for 24 h. With frozen tap water, no microorganism populations tested in this study were reduced. A frozen mixture of AcEW and alkaline electrolyzed water (AlEW) also failed to reduce populations of microorganisms associated with lettuce. Although chlorine gas was produced by frozen AcEW, it was not produced by the AcEW-AlEW mixture. This result indicates that the main factor in the decontaminative effect of frozen AcEW was the production of chlorine gas. Accordingly, low-temperature storage and decontamination could be achieved simultaneously with frozen AcEW during distribution.
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Research Article| February 01 2002
Decontaminative Effect of Frozen Acidic Electrolyzed Water on Lettuce
SHIGENOBU KOSEKI *
Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
*Author for correspondence. Tel: +81-11-706-2558; Fax: +81-11-706-3886; E-mail: email@example.com.
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SHIGENOBU KOSEKI, KAZUHIRO FUJIWARA, KAZUHIKO ITOH; Decontaminative Effect of Frozen Acidic Electrolyzed Water on Lettuce. J Food Prot 1 February 2002; 65 (2): 411–414. doi: https://doi.org/10.4315/0362-028X-65.2.411
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