Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods

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• 作者：Abigail Monnin ; Jaesung Lee ; Melvin A. Pascall ; ^{pascall.1@osu.edu}
• 关键词：Neutral electrolyzed water ; Escherichia coli ; Listeria innocua ; Cutting boards
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：June, 2012
• 卷：110
• 期：4
• 页码：541-546
• 文件大小：430 K

摘要

The effectiveness of neutral electrolyzed water (NEW) to sanitize cutting boards used for food preparation was investigated. Cutting boards made of hardwood and bamboo were inoculated with Escherichia coli K12 and Listeria innocua, dried for 1 h, washed, rinsed and sanitized with NEW, sodium hypochlorite (NaClO) solution, or tap water (control). After each washing protocol, surviving bacterial populations were determined. Results showed that both NEW and NaClO sanitizing solutions produced similar levels of bacterial reductions. In manual washing, the population reductions by NEW and NaClO were 3.4 and 3.6 log₁₀ CFU/100 cm² for E. coli, and 4.1 and 3.9 log₁₀ CFU/100 cm² for L. innocua, respectively. In the automatic washing, the reductions by NEW and NaClO were 4.0 and 4.0 log₁₀ CFU/100 cm² for E. coli, and 4.2 and 3.6 log₁₀ CFU/100 cm² for L. innocua, respectively. No significant differences (P > 0.05) were observed in surviving bacteria counts when comparing board material types.