Xuan Xiao-Ting, Wang Meng-Meng, Ahn Juhee, Ma Yan-Na, Chen Shi-Guo, Ye Xing-Qian, Liu Dong-Hong, Ding Tian
Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ, Hangzhou, Zhejiang, 310058, China.
Dept. of Medical Biomaterials Engineering, Kangwon National Univ, Chuncheon, Gangwon, 200701, Republic of Korea.
J Food Sci. 2016 Mar;81(3):E610-7. doi: 10.1111/1750-3841.13230. Epub 2016 Feb 11.
Slightly acidic electrolyzed water (SAEW) has been recognized as an effective bactericidal agent with free chlorine, but its limitations include its instability and its great dependence on equipment. Newly developed circulating electrolyzed water (CEW) with a higher available chlorine concentration (ACC) could successfully overcome these limitations. In this study, SAEW (ACC of 20 mg/L), CEW1 (ACC of 200 mg/L), and CEW2 (ACC of 20 mg/L) were evaluated for changes in properties (pH, oxidization reduction potential [ORP], and ACC) during storage in open or closed glass bottles under light or dark conditions at room temperature (approximately 20 °C) and after washing pork and lettuce. Additionally, the washed pork and lettuce were evaluated for total viable counts, pH and general appearance. The results showed that CEW1 with a higher ACC has better stability than SAEW with a lower ACC for the storage and washing experiments, and CEW still remained stable after dilution with distilled water. The property indices of EW were greatly affected for the pork-washing experiments compared with the lettuce-washing experiments, probably due to the existence of alkaline and organic materials on the surface of pork. Furthermore, EWs were more effective for inactivating microbes in lettuce than in pork, while there was no significant difference in tissue pH and the general appearance of pork and lettuce. These findings indicated that CEW with a higher ACC shows potential for reducing foodborne pathogens on pork and lettuce without effects on their physicochemical characteristics, and it can be applied in a diluted form.
微酸性电解水（SAEW）已被公认为一种含游离氯的有效杀菌剂，但其局限性包括稳定性差以及对设备的高度依赖性。新开发的具有较高有效氯浓度（ACC）的循环电解水（CEW）能够成功克服这些局限性。在本研究中，对SAEW（ACC为20 mg/L）、CEW1（ACC为200 mg/L）和CEW2（ACC为20 mg/L）在室温（约20℃）下于光照或黑暗条件下敞口或密闭玻璃瓶中储存期间以及清洗猪肉和生菜后其性质（pH值、氧化还原电位[ORP]和ACC）的变化进行了评估。此外，还对清洗后的猪肉和生菜的总活菌数、pH值和总体外观进行了评估。结果表明，对于储存和清洗实验，具有较高ACC的CEW1比具有较低ACC的SAEW具有更好的稳定性，并且CEW用蒸馏水稀释后仍保持稳定。与生菜清洗实验相比，EWs的性质指标在猪肉清洗实验中受到的影响更大，这可能是由于猪肉表面存在碱性和有机物质。此外，EWs对生菜中微生物的灭活作用比对猪肉更有效，而猪肉和生菜的组织pH值和总体外观没有显著差异。这些研究结果表明，具有较高ACC的CEW在不影响猪肉和生菜理化特性的情况下，具有减少其上食源性病原体的潜力，并且可以以稀释形式应用。
