Fungi - iClean

Food Control 67 (2016): 177-182

Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota
Microbe(s): Total Microbial Count, Fungi, Yeast, Mold


ABSTRACT
The objective of this study was to determine the efficacy of electrolyzed oxidizing (EO) water in reducing natural microbiota on radish seed and sprout during seed soaking and sprouting. EO water with different available chlorine concentrations (ACC, 15, 20, 28, 33 and 40 mg/L) and different pH (2.5, 3.5, 4.5, 5.5 and 6.5) were used to soak radish seeds for 12 h and the surviving population of total aerobic bacteria, yeast and mold, and germination rate were determined. On the other hand, EO wat...

Food Control 69 (2016): 147-152

Disinfection effect of slightly acidic electrolyzed water on celery and cilantro
Microbe(s): Total Microbial Count, Fungi, Yeast, Mold


ABSTRACT
This study was designed to evaluate the efficacy of slightly acidic electrolyzed water (SAEW) to reduce natural microbiota on celery and cilantro at different available chlorine concentrations (ACC), different treatment time and temperatures. Additionally, SAEW treated celery and cilantro were stored at 4 and 20 C for 6 days and population of total aerobic bacteria and yeast and mold were also determined at day 0, 2, 4 and 6, separately. Results showed that log reduction of total aerobic bacteri...

LWT-Food Science and Technology 60.2 (2015): 1195-1199

Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits
Microbe(s): Total Microbial Count, Fungi, Yeasts


ABSTRACT
This study investigated the effect of ultrasonic treatment on the physicochemical properties (pH, available chlorine concentration (ACC), oxidation reduction potential (ORP), spectrophotometric characteristics) of slightly acidic electrolyzed water (SAEW). The effects of individual treatments (ultrasound and SAEW) and their combination on microbial loads and quality of cherry tomatoes and strawberries were also studied. The results indicated that a 10 min ultrasonic treatment had no effect on pH...

Journal of Food Science 80.6 (2015)

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale
Microbe(s): Total Microbial Count, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas spp., Fungi, Yeast


ABSTRACT
This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evalua...

LWT-Food Science and Technology 59.2 (2014): 649-655

Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
Microbe(s): Total Microbial Count, Fungi, Yeasts


ABSTRACT
The work presented here aims to contribute with a sustainable alternative to chemicals for avoiding deterioration of harvested date palm fruits by evaluating the single or combined use of UV-C radiation and ozonated or electrolyzed water (EW). In this way, the effects of UV-C light (0; 2.37; 6.22; 8.29 and 12.14 kJ m 2) alone, and the combined effect of 6.22 kJ m 2 UV-C with neutral EW (NEW, pH 6.99, 870 mV ORP, 100 mg L 1 free chlorine), alkaline EW (AEW, pH 11.28, 880 mV ORP, 1.83 mg ...

Journal of bioscience and bioengineering 112.1 (2011): 86-91

Fungicidal efficiency of electrolyzed oxidizing water on Candida albicans and its biochemical mechanism
Microbe(s): Fungi, Candida albicans


ABSTRACT
The fungicidal influencing factors of electrolyzed oxidizing water (EOW) on Candida albicans were investigated by suspension quantitative germicidal tests. Results showed that EOW possessed predominant fungicidal rate on C. albican, as high as consummately 100% after 0.5 min duration of 65.5 mg/L active available chlorine concentration (ACC). The fungicidal effect was promoted proportionally along with ACC but was inhibited by organic interferential bovine serum albumin (BSA). The fungicidal mec...