Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

Current intervention strategies for the microbial safety of sprouts

Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

Slightly acidic electrolyzed water (SAEW) is well known as a good sanitizer against foodborne pathogens on fresh vegetables. However, microbial reductions from SAEW treatment are not enough to ensure produce safety. Therefore, it is necessary to improve its antimicrobial efficiency by combining it with other appropriate approaches. This study examined the microbicidal activity of SAEW (pH 5.2-5.5, oxidation reduction potential 500-600 mV, available chlorine concentration 21-22 mg/l) on Chinese cabbage, lettuce, sesame leaf and spinach, four common fresh vegetables in Korea under same laboratory conditions. Subsequently, effects of ultrasonication and water wash to enhance the sanitizing efficacy of SAEW were studied, separately. Finally, an optimized simple and easy approach consisting of simultaneous SAEW treatment with ultrasonication (3 min) followed by water wash (150 rpm, 1 min) was developed (SAEW + US-WW). This newly developed hurdle treatment significantly enhanced the microbial reductions compared to SAEW treatment alone, SAEW treatment with ultrasonication (SAEW + US) and SAEW treatment followed by water wash (SAEW-WW) at room temperature (23 ± 2 °C). Microbial reductions of yeasts and molds, total bacteria count and inoculated Escherichia coli O157:H7 and Listeria monocytogenes were in the range of 1.76-2.8 log cfu/g on different samples using the new hurdle approach.

Airborne bacterial reduction by spraying slightly acidic electrolyzed water in a laying-hen house

Spraying slightly acidic electrolyzed water (SAEW) has been considered as a potential approach to reduce airborne bacteria in laying-hen houses. In this study, the effects of spraying SAEW on airborne bacterial reduction were investigated in a laying-hen house as compared with using diluted didecyl dimethyl ammonium bromide (DDAB). Averaged air temperature reduced by approximate 1 degrees C and average relative humidity increased by 3% at a stable ventilation rate (about 2.5 m3 hr(-1) per bird) in the laying-hen house 30 min after spraying (120 mL m(-2)). Compared with the control without spraying, the airborne bacterial concentration was reduced by about 0.70 and 0.37 log10 colony-forming units (CFU) m(-3) in the 4 hr after spraying 120 mL m(-2) SAEW (available chlorine concentration [ACC] of 156 mg L(-1)) and diluted DDAB (active compound concentration of 167 mg L(-1)), respectively. Compared with spraying diluted DDAB, spraying SAEW was determined to be more effective for reducing airborne bacterial in laying-hen houses. The effects of spraying SAEW and diluted DDAB on airborne bacterial reduction in the laying-hen house increased with the increasing available chlorine concentrations for SAEW (156, 206, 262 mg L(-1)) and increasing active compound concentrations for diluted DDAB (167, 333, 500 mg L(-1)), respectively. Spraying SAEW and diluted DDAB with two levels of spraying volumes (120 and 90 mL m(-2)) both showed significant differences on airborne bacterial reduction in the laying-hen house (P < 0.05).