Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach.

@article{Park2008EffectOE,
  title={Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach.},
  author={E J Park and Edwin Alexander and G A Taylor and Roy Costa and D-H Kang},
  journal={Journal of food science},
  year={2008},
  volume={73 6},
  pages={
          M268-72
        }
}
The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a cocktail of 3 strains each of Escherichia col O157:H7, Salmnonella Typhimurium, and Listeria monocytogenes and treated with acidic electrolyzed water (AC-EW), alkaline electrolyzed water (AK-EW), alkaline electrolyzed water followed by acidic electrolyzed water (sequential treatment, AK-EW + AC-EW), deionized water… 
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References

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The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichin coli O157:H7 and Listeria monorytogenes on lettuce. After…
Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts.
TLDR
The effectiveness of EO water improved when soaking treatments were applied to sprouts in conjunction with sonication and seed coat removal, and higher bacterial populations were recovered from treated sprouts containing seed coats than from sprouts with seed coats removed.
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TLDR
It was confirmed by swabbing test that AcEW, ozonated water, and NaOCI solution removed aerobic bacteria, coliform bacteria, molds, and yeasts on the surface of lettuce, and residual microorganisms after the decontamination of lettuce were either in the inside of the cellular tissue, such as the stomata, or making biofilm on thesurface of lettuce.
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TLDR
An examination was made of the efficacy of acidic electrolyzed water (AcEW), ozonated water (5 ppm ozone), and a sodium hypochlorite solution (NaOCl, 150 ppm free available chlorine) for use as potential sanitizers of cucumbers and strawberries.
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TLDR
Alkaline and acidic EO water can be used together to achieve a better inactivation of biofilms than when applied individually, and the population of L. monocytogenes reduced by treatments with acidic Eo water increased significantly with increasing time of exposure.
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TLDR
It is suggested that it is possible to simulate EO water by chemically modifying deionized water and ORP of the solution may be the primary factor affecting microbial inactivation.
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TLDR
The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes.
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TLDR
Spray application of chlorine to raw produce at food service or household levels may be a suitable, and more convenient, alternative to treatment by dipping or submersion.
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TLDR
Results indicate that electrolyzed oxidizing water may be a useful disinfectant, but appropriate applications need to be validated.
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The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with…
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