Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)

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dc.creatorIssa-Zacharia, A
dc.creatorKamitani, Y
dc.creatorMuhimbula, H
dc.creatorIwasaki, K
dc.date2017-04-06T07:24:15Z
dc.date2017-04-06T07:24:15Z
dc.date2010-10-18
dc.date.accessioned2022-10-25T08:52:36Z
dc.date.available2022-10-25T08:52:36Z
dc.descriptionAfrican Journal of Microbiology Research 2010, Vol. 4(20) :2174-2180
dc.descriptionAntimicrobial effect of slightly acidic electrolyzed water (SAEW: pH 5.6 ± 0.1, 20.5 ± 1.3 mg/L available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli and Salmonella spp. on fresh strawberry was assessed. The antimicrobial effect of SAEW was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution. SAEW effectively reduced total aerobic mesophilic bacteria from strawberries by 1.68 log10CFU/g and was not significantly different from that of NaOCl solution (p > 0.05). Antimicrobial effect of SAEW against Salmonella spp. and E. coli was indicated by a more than 2 log10CFU/g reduction of their population and the effect was not significantly different from that of NaOCl solution and StAEW at similar treatment conditions (p > 0.05). From these findings, SAEW with a near-neutral pH and low available chlorine concentration exhibits an equivalent bactericidal effectiveness to NaOCl solution and thus SAEW is a potential sanitizer that would be used as an alternative for StAEW and NaOCl solution in the fresh fruit and vegetables industry.
dc.formatapplication/pdf
dc.identifier1996-0808
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/1390
dc.identifier.urihttp://hdl.handle.net/123456789/92796
dc.languageen
dc.subjectSlightly acidic electrolyzed water
dc.subjectTotal aerobic mesophilic bacteria
dc.subjectEscherichia coli
dc.subjectSalmonella spp
dc.titleAntimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
dc.typeArticle

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