Effect of Electrolyzed Water and Citric acid On Quality Enhancement and Microbial Inhibition in Head Lettuce

@inproceedings{Jin2009EffectOE,
  title={Effect of Electrolyzed Water and Citric acid On Quality Enhancement and Microbial Inhibition in Head Lettuce},
  author={Yongguo Jin and Tae-Woong Kim and Tian Ding and Deog-Hwan Oh},
  year={2009}
}
This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and ). In addition, the inhibitory effect of… CONTINUE READING

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