Mostrando recursos 1 - 1 de 1

  1. Efficacy of Electrolyzed Water to Inactivate Foodborne Pathogens on Fresh-Cut Apples

    Graça, A.; Nunes, C.; Quintas, C.; Abadias, M.; Usall, J.; Salazar, M.
    Chlorine is the most common disinfectant used in the fresh-cut industry but nowadays environmental and health risks have led to the need to find new sanitizers. Electrolyzed water (EW) appears to be a promising alternative. In this work, disinfection efficacy of acidic (AEW) and neutral (NEW) electrolyzed water in fresh-cut apple slices inoculated with Escherichia coli, Listeria innocua or Salmonella choleraesuis was studied. Apple slices were inoculated with a 10(7) cfu/ml suspension of pathogens and treated with the sanitizer EW solutions, with 100 or 50 ppm of free chlorine solutions and with distilled water. Population reduction was determined 30 min...
    - 19-may-2017

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