A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves.

A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves. Food Microbiol. 2021 Feb;93:103614 Authors: Ogunniyi AD, Tenzin S, Ferro S, Venter H, Pi H, Amorico T, Deo P, Trott DJ 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 envi...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research