Articles
REVISITING THE USE OF ELECTROLYZED WATER AS A FRESH PRODUCE SANITIZER
Article number
906_29
Pages
225 – 234
Language
English
Abstract
Food-borne disease outbreaks, linked to minimally processed fresh produce, have increased pressure on growers, packers and processors to ensure a minimal pathogen presence.
Traditional sanitation procedures are not achieving consistent microbial control, leading to research into novel methods; one of these is electrolyzed water, (EW) one of several names for the chlorinated liquid produced by closed-cell electrolysis of a dilute sodium chloride solution.
Earlier published reports indicate that acidic EW made with primitive technology is an effective produce sanitizer.
More elaborate recent reactors can produce a neutral chlorinated liquid (NEW) of much higher sanitizing power.
Some initial small-scale experiments show that this material has considerable potential in the horticultural industry.
Traditional sanitation procedures are not achieving consistent microbial control, leading to research into novel methods; one of these is electrolyzed water, (EW) one of several names for the chlorinated liquid produced by closed-cell electrolysis of a dilute sodium chloride solution.
Earlier published reports indicate that acidic EW made with primitive technology is an effective produce sanitizer.
More elaborate recent reactors can produce a neutral chlorinated liquid (NEW) of much higher sanitizing power.
Some initial small-scale experiments show that this material has considerable potential in the horticultural industry.
Authors
R. Yudin, M. Zuñiga, J. Vergara
Keywords
Cucumis melo var. cantalupensis, cantaloupe melon, Salmonella, mixed oxidants, activated water, electrolyzed oxidizing water
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