The use of electrolyzed water in the washing of fruits and vegetables is a promising alternative treatment to chlorine washing. Electrolyzed water washing, is safer, healthier, reduces cleaning times, and is ready to handle. In recent years, food poisoning outbreaks which are caused by bacteria with acid tolerance response in fruits and vegetables has increased. In addition, pathogen produce cases and outbreaks linked to fresh fruits and vegetables, such as cantaloupes, strawberries, fruit salads, spinach, lettuce, celery, and tomatoes has been encountered. Nowadays, the necessity of effective and healthy decontamination processes has gained more importance.
Fulya Turantaş, Seda Ersus-Bilek , Özgül Sömek , Alper Kuşçu
Journal of Microbiology, Biotechnology and Food Sciences
Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pestcontrol and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorineconcentration:70 ppm, oxidation-reduction potential [ORP]: 1170 mV) and the electrolyzed reducing (ER) water (pH 11.6, ORP: -860 mV) can reduce the pesticide residues effectively. Pesticide residues on fresh spinach after 30min of immersion in electrolyzed water reduced acephate by 74% (EO) and 86%(ER), omethoate by 62% (EO) and 75% (ER), DDVP by 59% (EO) and 46% (ER),respectively. The efficacy of using EO water or ER water was found to be better than that of using tap water or detergent (both were reduced by more than 25%).Besides spinach, the cabbage and leek polluted by DDVP were also investigated and the degradation efficacies were similar to the spinach. Moreover, we found that the residual level of pesticide residue decreased with prolonged immersion time. Using EO or ER water to wash the vegetables did not affect the contents of Vitamin C, which inferred that the applications of EO or ER water to washthe vegetables would not result in loss of nutrition.
Jianxiong Hao, Wuyundalai, Haijie Liu, Tianpeng Chen, Yanxin Zhou, Yi-Cheng Su, Lite Li
© 2011 Institute of Food Technologists®
Escherichia Coli (E. Coli) - 99% Removal Rate
E. coli has been linked to causing diarrhea, urinary tract infections, respiratory illness, pneumonia, and other illnesses.
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Symptoms include redness, swelling, and pain at the site of infection. S. aureus has also been linked to cause more serious infections such as pneumonia or bacteremia (bloodstream infection).
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