DECONTAMINATION EFFECT OF ELECTROLYZED WATER WASHING ON FRUITS AND VEGETABLES


Turantas F., Ersus-Bilek S., Somek O., KUŞÇU A.

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, cilt.7, ss.337-344, 2018 (ESCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 7 Konu: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.15414/jmbfs.2018.7.4.337-342
  • Dergi Adı: JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
  • Sayfa Sayıları: ss.337-344

Özet

The use of electrolyzed water in the washing of fruits and vegetables is a promising alternative treatment to chlorine washing. Electrolyzed water washing, is safer, healthier, reduces cleaning times, and is ready to handle. In recent years, food poisoning outbreaks which are caused by bacteria with acid tolerance response in fruits and vegetables has increased. In addition, pathogen produce cases and outbreaks linked to fresh fruits and vegetables, such as cantaloupes, strawberries, fruit salads, spinach, lettuce, celery, and tomatoes has been encountered. Nowadays, the necessity of effective and healthy decontamination processes has gained more importance. The aim of this review is to offer a complete view about electrolyzed water, its classifications and applications. Decontamination results of extant literature of electrolyzed water were also presented. Also, the effects and results of electrolyzed water decontamination on the microbial counts of fresh fruits and vegetables compared with different sanitizing agents have been summarized.