Decontamination of ready-to-eat Japanese mustard green (Brassica japonica) from Escherichia coli using slightly acidic electrolyzed water
| dc.creator | Issa-Zacharia, A | |
| dc.creator | Kamitani, Y | |
| dc.creator | Kazuo Morita, K | |
| dc.creator | Iwasaki, K | |
| dc.date | 2017-04-06T08:05:29Z | |
| dc.date | 2017-04-06T08:05:29Z | |
| dc.date | 2009-09-02 | |
| dc.date.accessioned | 2022-10-25T08:50:47Z | |
| dc.date.available | 2022-10-25T08:50:47Z | |
| dc.description | African Journal of Microbiology Research, 2009; 3 (10): 649-653 | |
| dc.description | In the present study, slightly acidic electrolyzed water (SAEW: pH 5.6 ± 0.21, 22 ± 1.4 mg/L available chlorine concentration; ACC) was evaluated for decontamination of Japanese mustard green (Brassica japonica) from Escherichia coli (E. coli) and its effectiveness was compared to that of sodium hypochlorite solution (NaOCl solution: pH 9.8±0.01, 110 ± 2.3 mg/L ACC). Decontamination of Japanese mustard green inoculated with E. coli was done by dipping samples into SAEW, NaOCl solution and Tap water (control) with stirring for 2, 5, 10 and 15 min. SAEW achieved E. coli reduction of 1.29 -1.64 log10 CFU/g and was not significantly different from that achieved by NaOCl solution (P > 0.05). Increasing the exposure time did not significantly affect its decontamination effectiveness. The results of current study indicate that SAEW with near neutral pH and low available chlorine concentration could be used as an alternative food sanitizer for NaOCl solution to reduce the population of pathogens from the fruits and vegetables in food industry. | |
| dc.format | application/pdf | |
| dc.identifier | 1996-0808 | |
| dc.identifier | https://www.suaire.sua.ac.tz/handle/123456789/1397 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/90628 | |
| dc.language | en | |
| dc.subject | Slightly acidic electrolyzed water | |
| dc.subject | Ready-to-eat vegetables | |
| dc.subject | Decontamination | |
| dc.subject | Brassica japonica) | |
| dc.title | Decontamination of ready-to-eat Japanese mustard green (Brassica japonica) from Escherichia coli using slightly acidic electrolyzed water | |
| dc.type | Article |