Linked Life Data

20492239

Source:http://linkedlifedata.com/resource/pubmed/id/20492239

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
2010-5-24
pubmed:abstractText
Effects of alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaClO), deionized water (DIW), 1% citric acid (CA) alone, and combinations of AlEW with 1% CA (AlEW + CA), in reducing the populations of spoilage bacteria and foodborne pathogens on cabbage were investigated at various dipping times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and 50 degrees C). Inhibitory effect of the selected optimal treatment against Listeria monocytogenes and Escherichia coli O157 : H7 on cabbage were also evaluated. Compared to the untreated control, AlEW treatment most effectively reduced the numbers of total bacteria, yeast, and mold, followed by AcEW and 100-ppm NaClO treatments. All treatments dip washed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on cabbage. With increasing dipping temperature from 1 to 50 degrees C, the reductions of total bacteria, yeast, and mold were significantly increased from 0.19 to 1.12 log CFU/g in the DIW wash treatment (P < 0.05). Combined 1% CA with AlEW treatment at 50 degrees C showed the reduction of around 3.98 and 3.45 log CFU/g on the total count, and yeast and mold, effective reduction of L. monocytogenes (3.99 log CFU/g), and E. coli O157 : H7 (4.19 log CFU/g) on cabbage. The results suggest that combining AlEW with CA could be a possible method to control foodborne pathogens and spoilage bacteria effectively on produce.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
1750-3841
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
75
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
M111-5
pubmed:meshHeading
pubmed:year
2010
pubmed:articleTitle
Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage.
pubmed:affiliation
Dept. of Food Science and Biotechnology and Inst. of Bioscience and Biotechnology, Kangwon Natl. Univ., Chuncheon, Gangwon 200-701, Republic of Korea.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't