研究概要

Sanitization efficacy of slightly acidic electrolyzed water against Salmonella spp. and Escherichia coli on fresh Strawberries (Fragaria L.)

研究機関名

Sokoine University of Agriculture (Dept of Food Sci & Technology)

http://www.suanet.ac.tz/foa/afood/

代表者

Abdulsudi Issa-Zacharia

本研究の要旨

Fresh fruits are an important part of the human diet worldwide and consumers continue to eat more fruits partly because of reported health benefits (Beuchat, 1996). Fresh fruits can serve as a vehicle for many spoilage and food-borne pathogenic microorganisms with Escherichia coli O157:H7 and Salmonella spp. being the most frequent bacterial pathogens associated with fresh produce (Beuchat, 1996). Strawberries are reported to have a short post-harvest life, mostly due to high metabolic bacterial activities and fungal decay. Studies have shown that E. coli, Salmonella spp., and L. monocytogenes are able to survive in fresh and frozen strawberries beyond the expected shelf-life of the fruit (Flessa et al., 2005) and therefore, their contamination with food-borne bacteria during harvesting or processing may pose a particular health hazard to consumers; this necessitate effective disinfection before they reach ultimate consumer.

In current study, sanitization efficacy of slightly acidic electrolyzed water (SAEW: pH 5.6±0.1, 20.5±1.3 mg/l available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli (E. coli) and Salmonella spp. on fresh strawberry was assessed and compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution. Dip-inoculated strawberry samples were treated by immersion into SAEW, StAEW, NaOCl solution or TW (control) in a beaker at a fruit to treatment solution ratio of 1:3 by weight for 5 min with agitation to facilitate the exposure between fruit and treatment solutions. SAEW effectively reduced total aerobic mesophilic bacteria from strawberries by 1.68 log cfu/g. Sanitization efficacy of SAEW against Salmonella spp. and E.coli was indicated by a > 2 log cfu/g reduction of their population and the effect was not significantly different (p>0.05) from that of NaOCl solution and StAEW at similar treatment conditions. These findings demonstrate that SAEW with a near-neutral pH and low available chlorine concentration exhibits an equivalent bactericidal effectiveness to NaOCl solution and thus SAEW is a potential sanitizer that would be used as an alternative for StAEW and NaOCl solution in the fresh fruit and vegetables industry.



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