The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables.

The efficacy of Electrolysed Oxidising Water (EOW) for inactivating spoilage microorganisms in course of water and on minimally processed greens was investigated. The direct impact of EOW on three vital spoilage micro organism particularly; Pseudomonas fluorescens, Pantoea agglomerans or Rahnella aquatilis was decided by inoculating faucet water or “synthetic course of water” with roughly eight log CFU/ml pure tradition and electrolysing the resultant options. The three micro organism have been every diminished to undetectable ranges at low (zero.5 A) and comparatively larger ranges (1.zero A) of present in faucet water and “synthetic course of water”, respectively. The residual impact of EOW on P. fluorescens, P. agglomerans or R. aquatilis was decided by incubating at room temperature 1 ml (roughly 9 log CFU/ml) pure tradition suspensions in 9 ml of EOW-T (EOW produced from faucet water), EOW-A (EOW produced from “synthetic course of water” supplemented with roughly 60.7 mg Cl/l and 39.three mg Na+/l) or deionised water (management) for zero, 15, 45 or 90 min. The bactericidal exercise of each EOW-T and EOW-A elevated with the focus of free oxidants and incubation interval and the three micro organism have been utterly diminished at free oxidants-incubation interval mixtures of three.88 mg/l–45 min and 5.1 mg/l–90 min in EOW-T and EOW-A, respectively. Two varieties of industrial vegetable course of water; salad-mix and soup course of water, which had every a complete psychrotrophic depend of roughly eight log CFU/ml have been then electrolysed. With none NaCl addition, only one.2 and a pair of.1 log reductions of the psychrotrophs in soup and salad-mix course of water was attained respectively. Supplementation of the method water with roughly 60.7 mg Cl/l and 39.three mg Na+/l afterwards resulted in full discount of the psychrotrophic depend in each course of waters, however soup course of water required comparatively larger ranges of present in comparison with salad-mix water. Lastly, fresh-cut lettuce was washed in EOW-T containing three.62 mg free oxidants/l, EOW-IP (EOW produced from industrial course of water) containing 2.eight mg free oxidants/l or faucet water (management) for 1 or 5 min. Washing the greens for 1 min in EOW-T resulted in 1.9, 1.2, and 1.three log reductions of psychrotrophs, lactic acid micro organism and Enterobacteriacae, respectively, which elevated to three.three, 2.6, and 1.9 log reductions after washing for five min as a substitute. EOW-IP examined on this work had no bactericidal impact on the microflora of fresh-cut lettuce. Electrolysis might due to this fact be used to decontaminate course of water for vegetable pre-washing and to sanitise faucet water for ultimate rinsing of greens, respectively.

Key phrases

  • Electrolysed oxidising water;
  • Decontamination;
  • Pseudomonas fluorescens;
  • Pantoea agglomerans;
  • Rahnella aquatilis;
  • Course of water;
  • Minimally processed greens


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