ArticleJournal of food science and technology2024
Different electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 authors at 3 institutions in 1 country.
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Abstract
Microorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlorine's propensity to react with organic matter, forming potentially toxic compounds, has led to its restriction or outright prohibition in several European countries. Therefore, this study aims to assess various washing methods, emulating packinghouse conditions, utilizing diverse forms of electrolyzed water to impede microbial proliferation and significantly enhance the food's shelf life. The subject of investigation was cherry tomatoes. The findings revealed that electrolyzed water containing NaCl exhibited superior efficacy compared to electrolysis with Na Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05882-1.
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