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Open AccessArticle

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

1
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
2
Division of Cancer Epidemiology and Management, Center for Uterine Cancer, National Cancer Center, Ilsandong-gu, Goyang 410-769, Korea
3
Three and Four Bio, 882-1 Jusanri Hojeomeyon, Wonju, Kangwon-do 109-111, Korea
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 497; https://doi.org/10.3390/foods8100497
Received: 13 August 2019 / Revised: 3 October 2019 / Accepted: 4 October 2019 / Published: 14 October 2019
(This article belongs to the Special Issue Safety of Fresh and Minimally Processed Produce)
The objective of this study was to investigate the efficacy of slightly acidic electrolyzed water (SAEW) combined with fumaric acid (FA) and calcium oxide (CaO) treatment on the microbial disinfection of fresh fruits including apple, mandarin, and tomato at the industrial scale. The combined treatments can significantly (p < 0.05) reduce the population of natural microbiota from the fruit surfaces and the treated samples showed good sensory qualities during refrigeration storage. In addition, decontamination of inoculated foodborne pathogens (Escherichia coli O157:H7 and Listeria monocytogenes) was carried out in the laboratory, and the combined treatments resulted in a reduction ranging from 2.85 to 5.35 log CFU/fruit, CaO followed by SAEW+FA treatment that resulted in significantly higher reduction than for SAEW+FA treatment. The technology developed by this study has been used in a fresh fruit industry and has greatly improved the quality of the products. These findings suggest that the synergistic properties of the combination of SAEW, FA, and CaO could be used in the fresh fruit industry as an effective sanitizer. View Full-Text
Keywords: slightly acidic electrolyzed water; combined treatments; inactivation; fruits storage slightly acidic electrolyzed water; combined treatments; inactivation; fruits storage
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Chen, X.; Tango, C.N.; Daliri, E. .-M.; Oh, S.-Y.; Oh, D.-H. Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale. Foods 2019, 8, 497.

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