Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce.

@article{Koseki2003InfluenceOI,
  title={Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce.},
  author={Shigenobu Koseki and Kyoichiro Yoshida and Yoshinori Kamitani and Kazuhiko Itoh},
  journal={Journal of food protection},
  year={2003},
  volume={66 11},
  pages={2010-6}
}
The influence of bacterial inoculation methods on the efficacy of sanitizers against pathogens was examined. Dip and spot inoculation methods were employed in this study to evaluate the effectiveness of acidic electrolyzed water (AcEW) and chlorinated water (200 ppm free available chlorine) against Escherichia coli O157:H7 and Salmonella spp. Ten pieces of lettuce leaf (5 by 5 cm) were inoculated by each method then immersed in 1.5 liters of AcEW, chlorinated water, or sterile distilled water… CONTINUE READING