software of electrolyzed water on lowering the microbial populations on business mung bean sprouts.

J Meals Sci Technol. 2017 Mar;54(four):995-1001. doi: 10.1007/s13197-016-2445-z. Epub 2016 Dec 27.

 Summary

The efficacy of acidic electrolyzed water (AEW) for lowering complete micro organism, coliforms, yeast and mould counts on business mung bean sprouts was investigated. The influence of pH, obtainable chlorine focus (ACC) and the cleansing methodology on antimicrobial efficacy of AEW was studied. AEW with a pH of four.47 decreased the overall bacterial, coliform, and yeast and mould counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively.

The efficacy of AEW elevated with rising ACC, and additional research confirmed that its antimicrobial capability was based mostly on a mix of pH and ACC values. Cleansing utilizing ultrasonic waves enhanced the antimicrobial exercise of electrolyzed water, attaining discount of two.46, 2.13 and a couple of.92 log CFU/g for complete bacterial, yeast and mould, and coliform counts, respectively. These outcomes have indicated that utilizing ultrasonic waves as a cleansing methodology, mixed with AEW, could possibly be a promising strategy to cut back the microbial populations on mung bean sprouts.

KEYWORDS: Decontamination; Electrolyzed water; Microbial populations; Mung bean sprouts

PMID:
28303050
PMCID:
PMC5336456
[Available on 2018-03-01]
DOI:
10.1007/s13197-016-2445-z


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