Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana

Isolation of Main Pathogens Causing Postharvest Disease in Fresh Codonopsis pilosula during Different Storage Stages and Ozone Control against Disease and Mycotoxin Accumulation

Codonopsis pilosula is an important Chinese herbal medicine. However, fresh C. pilosula is prone to decay during storage due to microorganism infections, seriously affecting the medicinal value and even causing mycotoxin accumulation. Therefore, it is necessary to study the pathogens present and develop efficient control strategies to mitigate their detrimental effects on the herbs during storage. In this study, fresh C. pilosula was collected from Min County in Gansu Province, China. The natural disease symptoms were observed during different storage stages, and the pathogens causing C. pilosula postharvest decay were isolated from the infected fresh C. pilosula. Morphological and molecular identification were performed, and pathogenicity was tested using Koch's postulates. In addition, the control of ozone was examined against the isolates and mycotoxin accumulation. The results indicated that the naturally occurring symptom increased progressively with the extension of storage time. The mucor rot caused by Mucor was first observed on day 7, followed by root rot caused by Fusarium on day 14. Blue mold disease caused by Penicillum expansum was detected as the most serious postharvest disease on day 28. Pink rot disease caused by Trichothecium roseum was observed on day 56. Moreover, ozone treatment significantly decreased the development of postharvest disease and inhibited the accumulations of patulin, deoxynivalenol, 15-Acetyl-deoxynivalenol, and HT-2 toxin.

The full-length genome sequence of a novel mitovirus from Botryosphaeria dothidea, the causal agent of pear ring rot disease

Here, we describe a novel mycovirus, tentatively designated as "Botryosphaeria dothidea mitovirus 3" (BdMV3), isolated from Botryosphaeria dothidea strain FJ, which causes pear ring rot disease in Fujian Province, China. The complete genome nucleotide sequence of BdMV3 is 2538 nt in length and contains a single 2070-nt open reading frame (ORF) encoding a putative RNA-dependent RNA polymerase (RdRp) of 689 amino acids (aa) using the fungal mitochondrial genetic code. BLASTp analysis revealed that the RdRp of BdMV3 shares 28.91%-69.36% sequence identity (query sequence coverage more than 90%) with those of members of the genus Mitovirus, with the highest sequence identity of 69.36% and 68.79% to the corresponding RdRp aa sequences of Rhizoctonia solani mitovirus 10 and Macrophomina phaseolina mitovirus 4, respectively. Phylogenetic analysis based on RdRp aa sequences indicated that BdMV3 is a new member of the genus Mitovirus in the family Mitoviridae.

Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

To consistently disinfect fresh vegetables efficiently, the decay of disinfectants such as chlorine, electrolyzed oxidizing water (EOW), ozonated water, and plasma-activated water during the disinfection maintenance stage needs to be understood. The aim of our study was to evaluate the changes in the inactivation kinetics of slightly acidic electrolyzed water (SAEW) against human norovirus (HuNoV), based on the cabbage-to-SAEW ratio. After disinfection of fresh cabbage with disinfected SAEW solution, SAEW samples were collected and analyzed for physicochemical properties such as pH, available chlorine concentrations (ACCs), and oxidation-reduction potential (ORP). SAEW virucidal effects were evaluated. We confirmed the decay of post-disinfection SAEW solution and demonstrated the different patterns of the decay kinetic model for HuNoV GI.6 and GII.4. In addition, the goodness of fit of the tested models based on a lower Akaike information criterion, root-mean-square error (RMSE), and residual sum of squares (RSS) was close to zero. In particular, the change in both the HuNoV GI.6 and GII.4 inactivation exhibited a strong correlation with the changes in the ACC of post-disinfection SAEW. These findings demonstrate that physicochemical parameters of SAEW play a key role in influencing the kinetic behavior of changes in the disinfection efficiency of SAEW during the disinfection process. Therefore, to optimize the efficiency of SAEW, it is necessary to optimize the produce-to-SAEW ratio in future studies.

Alternative postharvest pre-treatment strategies for quality and microbial safety of 'Granny Smith' apple

Over the years, chemical pre-treatments have been used intensively to maintain apple quality and reduce decay during postharvest. This conduct has been reported to have a negative impact on environment and human health. This study aimed to investigate alternative approaches such as hot water (HW) and electrolyzed water (WE) treatments for decay management of 'Granny Smith' apples. Two different sets of experiments were set up for this study. In experiment 1, the effects of HW treatment (45 °C) under varying dipping durations (5, 10 and 15 min) on physicochemical quality of apple were investigated. In experiment 2, the curative efficacy of slightly alkaline electrolyzed water (SAl-EW) (50, 100, 200, 300, 400 and 500 mg L^-1) against Botrytis cinerea was investigated. Hot water treatment duration (15 min) had beneficial effects on flesh firmness, fruit colour, total soluble solid (TSS) and titritable acidity (TA) by the end of the storage. In contrast, a significant reduction in fruit weight and TA values (p < 0.05) were observed in control fruit. The SAl-EW treatments against B. cinerea resulted in a significant reduction in lesion zones compared to the untreated control fruit. Curative efficacy was most effective at concentrations of 200-500 mg L^-1 for 5 °C and 300-500 mg L^-1 for 24 °C. These findings suggest the potential of combining lower concentrations of SAl-EW with other hurdle techniques for better preservation of fresh apples.

Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper

The effects of alkaline and acidic electrolyzed water (AlEW, AcEW) treatment on the removal of pesticides (phorate, chlorpyrifos, lambda-cyhalothrin, cyfluthrin, procymidone, and chlorothalonil) and texture quality of fresh-cut cabbage, broccoli, and color pepper were investigated. AlEW efficiently removed pesticides from color pepper, whereas AcEW was the optimal treatment for pesticide removal from cabbage and broccoli. AcEW resulted in greater losses of pyrethroid and organophosphates than fungicides, while AlEW was superior for removing fungicides. The best pesticide removal from cabbage (72.28%-91.04%) was achieved by continuous oscillation treatment, while intermittent oscillation for 20 min achieved optimal results for broccoli and color pepper (72.28%-90.11% and 72.24%-88.12%, respectively). No significant deterioration in texture was detected in samples treated with electrolyzed water for 5-25 min. The results suggest that electrolyzed water treatment is effective for removing organophosphate, pyrethroid, and fungicide residues from fresh-cut vegetables while not negatively affecting their texture quality.

Toxicity, mutagenicity and stability assessment of simply produced electrolyzed water as a wound healing agent in vitro

Over the last decade, electrolyzed water (EW) produced by salt and tap water has gained importance due to its antimicrobial effects. Regarding to chlorine-based compounds, EW also used in post-harvest safety of food processing and sterilization of surfaces. The latest studies suggested that EW might act as wound healing agent due to anti-infective and cell proliferative properties. In this study, we evaluated acute contact cytotoxicity in L929 mice fibroblast cells and wound healing activity of EWs in vitro. In addition, mutagenic activity was evaluated by Ames test with and without metabolic activation by S9 fraction and the stability profile of freshly prepared EWs has been followed up. According to the results, strong acid (StAEW) and mixed EW (MEW) showed dose-dependent cytotoxicity due to possible high HOCl concentration, while slightly acidic and catholyte EW (CEW) were not cytotoxic even applied directly for 30 sec. Further, StAEW and CEW showed a significant increase in L929 cell migration in scratch assay. Likewise, with/ without metabolic activation, neither of EWs had shown mutagenic profile in TA 98 and TA100 strains of Salmonella typhimurium. Follow-up of ORP (oxidation-reduction potential), pH and FCC (free chlorine concentration) showed that temperature and light were important storage conditions to maintain a stable profile particularly for ORP and FCC, which are the most important indicators for biological activity of EW. According to the present findings, it can be suggested that particularly StAEW, may represent a valuable wound healing agent with an achievable, economical and easy production system when stored under proper conditions.

Effect of physio-chemical seed treatments on opium poppy downy mildews caused by Peronospora meconopsidis and P. somniferi

Downy mildew of opium poppy is the single biggest disease constraint afflicting the Australian poppy industry. Within the pathosystem, the transmission of infections via infested seed is of major concern. Both downy mildew pathogens of poppy; Peronospora meconopsidis and P. somniferi, are known contaminants of commercial seed stocks. Using seed naturally infested with these pathogens, the effect of physio-chemical seed treatments on seedling health and disease transmission were evaluated. Individual seed treatments were tested to determine optimal treatment parameters for each; including incubation time, temperature and treatment concentration. Optimised physiochemical treatments were then compared. The most effective treatment methods were seed washes in acidified electrolytic water (400 ppm hypochlorous acid for 5 min) and hypochlorite solution (2% NaOCI for 5 min). In seed to seedling transmission assays, these two treatments reduced transmission of P. somniferi by 88.8% and 74.61%, and P. meconopsidis by 93.3% and 100%, respectively. These methods are recommended for seed treatment of commercial opium poppy seed to assist in the control of the downy mildew diseases.

Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage

The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties of longans during storage. The data indicated that, as compared to the control samples, AEW treatment could effectively reduce the respiration rate and pericarp cell membrane permeability, retard the occurrences of pericarp browning, pulp breakdown and fruit disease, keep a higher rate of commercially acceptable fruit. Additionally, AEW treatment could suppress the decrease of chromaticity values of L*, a* and b* of the fruit surface, keep higher amounts of pericarp carotenoid, chlorophyll, flavonoid and anthocyanin, maintain higher amounts of pulp total soluble solid (TSS), total soluble sugars, sucrose and vitamin C. These results demonstrated that AEW treatment at pH of 2.5, ACC of 80 mg/L could maintain higher quality attributes and nutritive properties, and display better storability of harvested longans.

ATMT transformation efficiencies with native promoters in Botryosphaeria kuwatsukai causing ring rot disease in pear

Botryosphaeria kuwatsukai is an important fungal pathogen affecting pear fruits. However, infection processes of this fungus are still unclear. This study seeks to develop the fungal transformation of B. kuwatsukai by Agrobacterium tumefaciens-mediated transformation (ATMT), assess the reliability of appropriate vectors and examine the infection processes in vitro using a GFP labeled strain of B. kuwatsukai. To establish a highly effective transformation system in B. kuwatsukai, binary vectors containing various lengths of H3 promoters and TEF promoters fused with GFP and hygromycin B resistance gene cassettes were constructed. These cassettes were integrated into the genomic DNA of B. kuwatsukai with high transformation frequency by the ATMT method. Transformants showed strong expression of GFP and hygromycin B resistance genes in cells. Furthermore, we investigated if native promoters are more suitable to govern marker genes than other general promoters used in other filamentous fungi. The results obtained herein demonstrate that the vectors constructed in this study can be utilized with high transformation rate. Microscopic examinations also reveal that fungal hyphae undergo morphological changes during the infection process resulting in biotrophic stage of infected host cells. Our results provide genetic insights to further explore the infection processes of B. kuwatsukai.

De novo transcriptomic assembly and mRNA expression patterns of Botryosphaeria dothidea infection with mycoviruses chrysovirus 1 (BdCV1) and partitivirus 1 (BdPV1)

BACKGROUND

Pear ring rot, caused by Botryosphaeria species, is responsible for substantial economic losses by causing severe recession of pear tree growth in China. Mycovirus-mediated hypovirulence in plant pathogenic fungi is a crucial biological method to control fungal diseases.

METHODS

We conducted a large-scale and comprehensive transcriptome analysis to identify mRNA in B. dothidea in response to mycovirus. De novo sequencing technology from four constructed libraries of LW-C (Botryosphaeria dothidea chrysovirus 1, BdCV1), LW-P (Botryosphaeria dothidea partitivirus 1, BdPV1), LW-CP (LW-1 strain infection with BdCV1 and BdPV1), and Mock (free virus) was used to investigate and compare gene expression changes in B.dothidea strains infected with mycovirus.

RESULTS

In total, 30,058 Unigenes with an average length of 2128 bp were obtained from 4 libraries of B. dothidea strains. These were annotated to specify their classified function. We demonstrate that mRNAs of B. dothidea strains in response to mycovirus are differentially expressed. In total, 5598 genes were up-regulated and 3298 were down-regulated in the LW-CP group, 4468 were up-regulated and 4291 down-regulated in the LW-C group, and 2590 were up-regulated and 2325 down-regulated in the LW-P group. RT-qPCR was used to validate the expression of 9 selected genes. The B. dothidea transcriptome was more affected by BdCV1 infection than BdPV1. We conducted GO enrichment analysis to characterize gene functions regulated by B. dothidea with mycovirus infection. These involved metabolic process, cellular process, catalytic activity, transporter activity, signaling, and other biological pathways. KEGG function analysis demonstrated that the enriched differentially expressed genes are involved in metabolism, transcription, signal transduction, and ABC transport. mRNA is therefore involved in the interaction between fungi and mycovirus. In addition, changes in differential accumulation levels of cp and RdRp of BdCV1 and BdPV1 in B. dothidea strains were evaluated, revealing that the accumulation of BdCV1 and BdPV1 is related to the phenotype and virulence of B. dothidea strain LW-1.

CONCLUSIONS

The identification and analysis of mRNAs from B. dothidea was first reported at the transcriptome level. Our analysis provides further insight into the interaction of B. dothidea strains infection with chrysovirus 1 (BdCV1) and partitivirus 1 (BdPV1) at the transcriptome level.

Assessing the antimicrobial potential of aerosolised electrochemically activated solutions (ECAS) for reducing the microbial bio-burden on fresh food produce held under cooled or cold storage conditions

The main aim of this study was to assess the antimicrobial efficacy of electrochemically activated fog (ECAF) for reducing the microbial bio-burden on artificially inoculated fresh produce held under cooled (cucumber and vine tomatoes) or cold (rocket and broccoli) storage conditions. The ECAF treatment (1100 ± 5 mV ORP; 50 ± 5 mg L^-1 free chlorine; 2.7 ± 0.1 pH) resulted in a significant log reduction in the potential pathogen E. coli recovered from rocket (2.644 Log₁₀ CFU g^-1), broccoli (4.204 Log₁₀ CFU g^-1), cucumber (3.951 Log₁₀ CFU g^-1) and tomatoes (2.535 Log10 CFU g-1) after 5 days. ECAF treatment also resulted in a significant log reduction in potential spoilage organisms, whereby a 3.533 Log₁₀ CFU g^-1, 2.174 Log₁₀ CFU g^-1 and 1.430 Log₁₀ CFU g^-1 reduction in presumptive Pseudomonads was observed for rocket, broccoli and cucumber respectively, and a 3.527 Log₁₀ CFU g^-1 reduction in presumptive Penicillium spp. was observed for tomatoes (after 5 days). No adverse visual effects on produce were recorded. The results of this study will inform industrial scale-up trials within commercial facilities (assessing shelf-life, microbial quality and organoleptic assessment) to assess the developed ECAF technology platform within a real food processing environment.

Potential of electrolyzed water for disinfection of foot-and-mouth disease virus

Acidic electrolyzed water (EW) (pH 2.6−5.8) and alkaline EW (pH 11.2−12.1) were examined as potential disinfectants against foot-and-mouth disease virus (FMDV). Using acidic EW with pH 2.6 and alkaline EW with pH >11.7, the viral titer decreased in vitro by > 4.0 log values, 2 min after the virus was mixed with EW at a 1:10 dilution. The strong virucidal effect of acidic EW (pH 2.6), but not that of alkaline EW (>11.7), seemed to depend on the chlorine level in the solution. Genetic analysis revealed that viral RNA was substantially reduced, especially by alkaline EW.

Effectiveness of Neutral Electrolyzed Water on Incidence of Fungal Rot on Tomato Fruits ( Solanum lycopersicum L.)

We assessed the effect of neutral electrolyzed water (NEW) on the incidence of rot on tomato ( Solanum lycopersicum L.) fruits inoculated with Fusarium oxysporum , Galactomyces geotrichum , and Alternaria sp. at sites with lesions. The inoculated fruits were treated with NEW at 10, 30, and 60 mg liter^-1 active chlorine, with copper oxychloride fungicide, and with sterile distilled water (control) for 3, 5, and 10 min. In the experiment with F. oxysporum , 50 to 80% of the control fruits and 50 to 60% of the fruits treated with the fungicide exhibited symptoms of rot at the inoculated sites. The lowest incidence recorded was 30% for fruits treated with NEW at 60 mg liter^-1 active chlorine with an immersion time of 5 min. In the experiment with G. geotrichum , incidence of rot on control fruits was 70 to 90%, and for treatment with fungicide rot incidence was 50 to 90%. NEW at 60 mg liter^-1 active chlorine significantly reduced incidence of symptomatic fruit: only 30% of the inoculated fruits washed for 5 min had damage from rot. In the experiment with Alternaria sp., 60 to 90% of the fruits in the control group and 60 to 70% of the fruits in the fungicide group were symptomatic. The lowest incidence was recorded for the treatment in which the fruits were submerged in NEW with 60 mg liter^-1 active chlorine for 3 min. In this group, 40 to 50% of the fruits exhibited symptoms of rot. These results were obtained 8 days after inoculation. NEW, with 60 mg liter^-1 active chlorine, significantly reduced incidence of rot symptoms on fruits inoculated with one of the experimental fungi relative to the control (P ≤ 0.05). NEW at 60 mg liter^-1 is effective in the control of fungal rot in tomatoes.

Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage

Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control nitrite levels in harvested vegetables is necessary. In the current work, the effect of electrolyzed oxidizing water (EOW) on the nitrite and nitrate levels in fresh spinach during storage was studied. EOW treatment, including slightly acidic electrolyzed water and acidic electrolyzed water, was found to effectively reduce nitrite levels in fresh spinach during storage; levels in the late period were 30 to 40% lower than that of the control. However, the nitrate levels in fresh spinach during storage were not influenced by EOW treatment. The reduction of nitrite levels in EOW-treated fresh spinach during storage can be attributed to the inactivation of nitrate reductase directly and to the reduction of bacterial populations. Our results suggest that treatment with slightly acidic electrolyzed water may be a better choice to control nitrite levels in fresh vegetables during storage. This study provided a useful method to reduce nitrite levels in fresh spinach.

Biological and Molecular Characterization of Four Botryosphaeria Species Isolated from Pear Plants Showing Stem Wart and Stem Canker in China

Pear stem wart and pear stem canker, which have been considered as two different fungal diseases caused by pathogens belonging to Botryosphaeria spp., commonly occur and cause serious damage in the main pear-producing areas in China. To identify the species of this genus infecting pear in China, 131 Botryosphaeria isolates were recovered from pear samples exhibiting symptoms collected from 20 different provinces and areas. Morphological characterization and phylogenetic analyses of the ribosomal DNA internal transcribed spacer region and the β-tubulin and EF1-α genes revealed that Botryosphaeria dothidea, B. rhodina, B. obtusa, and B. parva were associated with different pear stem wart and stem canker symptoms. Remarkably, all isolates of B. dothidea were obtained from the samples showing either stem wart or stem canker lesions; however, the isolates of the other three species were obtained only from the samples showing stem canker. Pathogenicity tests on the pear shoots showed that B. dothidea isolates could induce stem wart or stem canker lesions but all the isolates of the other three species could only induce stem cankers. However, the isolates of B. parva, B. rhodina, and B. obtusa exhibited higher virulence than that of the B. dothidea isolates on the pear fruit. Our results suggest that B. dothidea is the common causal agent for these two diseases (a pear stem wart and a pear-related stem canker), whereas B. parva, B. rhodina, and B. obtusa only cause pear stem canker diseases. To our knowledge, this study represents the first report for biological and molecular characterization of four Botryosphaeria spp. isolated from pear plants showing stem wart and stem canker in China.

Electrolyzed water and its application in the food industry

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution ( approximately 1% NaCl) through an electrochemical cell. This electrolytic process converts chloride ions and water molecules into chlorine oxidants (Cl(2), HOCl/ClO(-)). At a near-neutral pH (pH 6.3-6.5), the predominant chemical species is the highly biocidal hypochlorous acid species (HOCl) with the oxidation reduction potential (ORP) of the solution ranging from 800 to 900mV. The biocidal activity of near-neutral EO water was evaluated at 25 degrees C using pure cultures of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis. Treatment of these organisms, in pure culture, with EO water at concentrations of 20, 50, 100, and 120ppm total residual chlorine (TRC) and 10min of contact time resulted in 100% inactivation of all five organisms (reduction of 6.1-6.7log(10)CFU/mL). Spray treatment of surfaces in food service areas with EO water containing 278-310ppm TRC (pH 6.38) resulted in a 79-100% reduction of microbial growth. Dip (10min) treatment of spinach at 100 and 120ppm TRC resulted in a 4.0-5.0log(10)CFU/mL reduction of bacterial counts for all organisms tested. Dipping (10min) of lettuce at 100 and 120ppm TRC reduced bacterial counts of E. coli by 0.24-0.25log(10)CFU/mL and reduced all other organisms by 2.43-3.81log(10)CFU/mL.

The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables

The efficacy of Electrolysed Oxidising Water (EOW) for inactivating spoilage microorganisms in process water and on minimally processed vegetables was investigated. The direct effect of EOW on three important spoilage bacteria namely; Pseudomonas fluorescens, Pantoea agglomerans or Rahnella aquatilis was determined by inoculating tap water or "artificial process water" with approximately 8 log CFU/ml pure culture and electrolysing the resultant solutions. The three bacteria were each reduced to undetectable levels at low (0.5 A) and relatively higher levels (1.0 A) of current in tap water and "artificial process water", respectively. The residual effect of EOW on P. fluorescens, P. agglomerans or R. aquatilis was determined by incubating at room temperature 1 ml (approximately 9 log CFU/ml) pure culture suspensions in 9 ml of EOW-T (EOW produced from tap water), EOW-A (EOW produced from "artificial process water" supplemented with approximately 60.7 mg Cl(-)/l and 39.3 mg Na(+)/l) or deionised water (control) for 0, 15, 45 or 90 min. The bactericidal activity of both EOW-T and EOW-A increased with the concentration of free oxidants and incubation period and the three bacteria were completely reduced at free oxidants-incubation period combinations of 3.88 mg/l-45 min and 5.1 mg/l-90 min in EOW-T and EOW-A, respectively. Two types of industrial vegetable process water; salad-mix and soup process water, which had each a total psychrotrophic count of approximately 8 log CFU/ml were then electrolysed. Without any NaCl addition, only 1.2 and 2.1 log reductions of the psychrotrophs in soup and salad-mix process water was attained respectively. Supplementation of the process water with approximately 60.7 mg Cl(-)/l and 39.3 mg Na(+)/l afterwards resulted in complete reduction of the psychrotrophic count in both process waters, but soup process water required relatively higher levels of current compared to salad-mix water. Finally, fresh-cut lettuce was washed in EOW-T containing 3.62 mg free oxidants/l, EOW-IP (EOW produced from industrial process water) containing 2.8 mg free oxidants/l or tap water (control) for 1 or 5 min. Washing the vegetables for 1 min in EOW-T resulted in 1.9, 1.2, and 1.3 log reductions of psychrotrophs, lactic acid bacteria and Enterobacteriacae, respectively, which increased to 3.3, 2.6, and 1.9 log reductions after washing for 5 min instead. EOW-IP tested in this work had no bactericidal effect on the microflora of fresh-cut lettuce. Electrolysis could therefore be used to decontaminate process water for vegetable pre-washing and to sanitise tap water for final rinsing of vegetables, respectively.