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KMID : 1134820110400060912
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.912 ~ p.917
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Sterilization Efficacy of Washing Method Using Based on Microbubbles and Electrolyzed Water on Various Vegetables
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Lee Woon-Jong
Lee Chang-Hyeon
Yoo Jae-Yeol
Kim Kwang-Yup
Jang Keum-Il
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Abstract
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The sterilization efficacies of various washing solutions on the surfaces of vegetables such as sesame leaves, lettuce, and mini-cabbage were investigated. The washing solutions were tap water (TW), microbubble water (MB), electrolyzed water (EW), and microbubble electrolyzed water (MB＋EW). After Escherichia coli and Bacillus cereus were artificially inoculated onto the surfaces of vegetables, each vegetable was washed for 1, 3, and 5 min with TW, MB, EW 100 (100 ㎎/ℓ of available chlorine), EW 200 (200 ㎎/ℓ of available chlorine), MB＋EW 100, and MB＋EW 200. The washing efficacy of MB was slightly higher than that of TW, and EW was more effective than MB (p＜0.05). In all instances, the sterilization efficacies of MB＋EW 100 and MB＋EW 200 were higher than those of EW 100 and EW 200 (p＜0.05). Thus, MB＋EW offers an effective means of reducing the studied microorganisms in a short time period. The MB＋EW washing method provides microbial reduction on the surfaces of various vegetables and enhances the microbiological safety of the vegetables.
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KEYWORD
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vegetables, microbubbles, electrolyzed water, microbubble-electrolyzed water, sterilization effect
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