Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8887798 | Food Control | 2018 | 7 Pages |
Abstract
A study was conducted on pre-washing vegetables with four different kinds of surfactant in the washing solution, followed by an acidic electrolyzed oxidizing microbubbles water (AEO-MB) to compare their efficacy on the decontamination of E. coli and S. Typhimurium on sweet basil and Thai mint. Three commercial surfactants (0.1% v/v) and Tween 80® were applied in pre-washing with a constant rate of shaking at 60â¯rpm for 3â¯min, then washed with 40â¯mg/L of AEO, oxidation reduction potential (ORP) 1130-1180â¯mV and pH 2.8-3.1, under the continuous generation of MB for 5â¯min. All surfactants showed no antimicrobial activity but greater decontamination (99.0-99.9%) was observed when two-step washing was applied. Wash water with AEO indicated the absence of microorganisms thus helping to prevent cross-contamination. Our study revealed that pre-washing helped to improve the washing efficacy and to enhance the food safety of sweet basil and Thai mint and the treatment may be suitable for application with household or commercial ready-to-eat produce.
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Authors
Pitirat Klintham, Sasitorn Tongchitpakdee, Wannee Chinsirikul, Warapa Mahakarnchanakul,