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Advisor(s)
Abstract(s)
In fresh-cut processing the disinfection is the most important step. This process can affect the quality and
the safety of the end product as well as its shelf life. Chlorine is the most used disinfectant in fresh-cut
industry but due to its association with environmental and health risks, the development of alternative
sanitizers is emergent. Electrolyzed water (EW) may be an alternative to the use of chlorine sanitizers
and both acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW) can be used with this
purpose. In fact, several studies have shown that EW can be effective in reducing pathogenic bacteria on
the surface of fruits and vegetables. This manuscript presents a review of electrolyzed water approaches,
its antimicrobial activity in fresh-cut produce and the results of a study undertaken in our laboratory to
evaluate the disinfection efficacy of AEW and NEW on fresh-cut apples and oranges. Fresh-cut apples
and fresh cut oranges were inoculated with a suspension of Listeria innocua and fresh-cut oranges with
Escherichia coli at a concentration of 107 cfu mL-1 and treated with the different solutions. Untreated freshcut
fruits were used as control. The best sanitizing treatment for both pathogens and fruits was AEW at
200 ppm of free chlorine applied during 5 minutes.
Description
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
Keywords
Acidic electrolyzed water Apples Escherichia coli Listeria innocua Neutral electrolyzed water Orange