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|Title:||A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves|
|Citation:||Food Microbiology, 2021; 93:1-9|
|Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico ... et al.|
|Abstract:||There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post- harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed oxidizing water (Ecas4 Anolyte; ECAS) with that of an approved peroxyacetic acid-based sanitizer (Ecolab Tsunami® 100) in reducing the total microbial load and inoculated Escherichia coli, Salmonella Enteritidis and Listeria innocua populations on post-harvest baby spinach leaves over 10 days. The impact of both sanitizers on the overall quality of the spinach leaves during storage was also assessed by shelf life and vitamin C content measurements. ECAS at 50 ppm and 85 ppm significantly reduced the bacterial load compared to tap water-treated or untreated (control) leaves, and at similar levels (approx. 10-fold reduction) to those achieved using 50 ppm of Ecolab Tsunami® 100. While there were no obvious deleterious effects of treatment with 50 ppm Tsunami® 100 or ECAS at 50 ppm and 85 ppm on plant leaf appearance, tap water-treated and untreated leaves showed some yellowing, bruising and sliming. Given its safety, efficacy and environmentally-friendly characteristics, ECAS could be a viable alternative to chemical- based sanitizers for post-harvest treatment of fresh produce.|
|Keywords:||Food safety; electrolyzed oxidizing water; peroxyacetic acid; post-harvest sanitization; baby spinach; foodborne pathogens|
|Rights:||© 2020 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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