Deza M A, Araujo M, Garrido M J
Institute of Food Research and Analysis, University of Santiago de Compostela, Santiago de Compostela, Spain.
Lett Appl Microbiol. 2003;37(6):482-7. doi: 10.1046/j.1472-765x.2003.01433.x.
To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on the surface of tomatoes, and to evaluate the effect of rinsing with NEW on the organoleptic characteristics of the tomatoes.
The bactericidal activity of NEW, containing 444 or 89 mg l(-1) of active chlorine, was evaluated over pure cultures (8.5 log CFU ml(-1)) of the above-mentioned strains. All of them were reduced by more than 6 log CFU ml(-1) within 5 min of exposure to NEW. Fresh tomatoes were surface-inoculated with the same strains, and rinsed in NEW (89 mg l(-1) of active chlorine) or in deionized sterile water (control), for 30 or 60 s. In the NEW treatments, independent of the strain and of the treatment time, an initial surface population of about 5 log CFU sq.cm(-1) was reduced to <1 log CFU sq.cm(-1), and no cells were detected in the washing solution by plating procedure. A sensory evaluation was conducted to ascertain possible alterations in organoleptic qualities, yielding no significant differences with regard to untreated tomatoes.
Rinsing in NEW reveals as an effective method to control the presence of E. coli O157:H7, S. enteritidis and L. monocytogenes on the surface of fresh tomatoes, without affecting their organoleptic characteristics. This indicates its potential application for the decontamination of fresh produce surfaces.
确定中性电解水（NEW）对番茄表面大肠杆菌O157:H7、肠炎沙门氏菌和单核细胞增生李斯特菌以及非致病性大肠杆菌的杀灭效果，并评估用NEW冲洗对番茄感官特性的影响。
评估了含444或89 mg l(-1)有效氯的NEW对上述菌株纯培养物（8.5 log CFU ml(-1)）的杀菌活性。在接触NEW的5分钟内，所有菌株的数量均减少了超过6 log CFU ml(-1)。用相同菌株对新鲜番茄进行表面接种，然后用NEW（89 mg l(-1)有效氯）或去离子无菌水（对照）冲洗30或60秒。在NEW处理中，无论菌株和处理时间如何，初始表面菌量约为5 log CFU sq.cm(-1)均降至<1 log CFU sq.cm(-1)，且通过平板计数法在洗涤液中未检测到细胞。进行了感官评估以确定感官品质是否可能发生变化，结果显示与未处理的番茄相比无显著差异。
用NEW冲洗是控制新鲜番茄表面大肠杆菌O157:H7、肠炎沙门氏菌和单核细胞增生李斯特菌存在的有效方法，且不影响其感官特性。这表明其在新鲜农产品表面去污方面具有潜在应用价值。
