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• W3195944693 abstract "Slightly acidic electrolyzed water (SAEW) is an effective disinfectant used to control food poisoning bacteria. In this study, we evaluated the sterilization effect of an SAEW stock solution and 5–90% SAEW solutions, and the potential for bacterial reactivation after disinfection. SAEW stock solution at ACC of 31.2 ± 0.22 mg/L, pH of 5.51 ± 0.01, ORP of 895 ± 6 mV for disinfection effect assessment was used. SAEW at a concentration of 40% resulted in a >6 log reduction in Yersinia enterocolitica in a suspension test and on cabbage. Analysing the bactericidal efficacies of 5–90% SAEW indicated that a concentration of >70% SAEW thoroughly eliminated Y. enterocolitica . Additionally, SAEW-sterilized cabbage was stored at 5 °C, 10 °C, 20 °C, and 30 °C for one week to investigate the resilience of the damaged bacteria. Following the disinfection with 40% SAEW, cabbage must be stored at a low temperature of <10 °C to prevent the regrowth of Y. enterocolitica . The results from this study support the use of >70% SAEW and indicate that the storage temperature of cabbage following the disinfection and washing are important for ensuring food safety. • Diluted slightly acidic electrolyzed water (SAEW) is an effective disinfectant. • The oxidation reduction potential of the SAEW dilution was related to efficacy. • SAEW (40%) resulted in a >6 log reduction, and >70% SAEW eliminated Y. enterocolitica. • For 40% SAEW, cabbage must be stored at <10 °C to prevent bacterial reactivation." @default.
• W3195944693 created "2021-08-30" @default.
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• W3195944693 date "2021-12-01" @default.
• W3195944693 modified "2023-10-14" @default.
• W3195944693 title "Bactericidal effects of diluted slightly acidic electrolyzed water in quantitative suspension and cabbage tests" @default.
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• W3195944693 doi "https://doi.org/10.1016/j.lwt.2021.112291" @default.
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