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Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage

전기분해수 및 이산화염소수 처리에 따른 배추의 미생물 제어 효과

  • Received : 2011.11.22
  • Accepted : 2012.01.20
  • Published : 2012.04.30

Abstract

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria($Escherichia$ $coli$, $Bacillus$ $cereus$, $Salmonella$ Typhimurium, $Stapylococcus$ $aureus$) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g ($Sal.$ Typhimurium) and 2.7 log CFU/g($B.$ $cereus$), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.

Keywords

electrolyzed water;aqueous chlorine dioxide;pathogenic bacteria;Chinese cabbage;sterilization effect

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