• Food Science and Preservation
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• v.14 no.1
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• pp.54-60
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• 2007

Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at $5^{\circ}C$. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.

• Food Science and Preservation
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• v.24 no.6
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• pp.827-833
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• 2017

This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water ($0.2ml{\cdot}L^{-1}$), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4$^{TM}$ (1,3,4%), Fresh produce wash$^{TM}$ (1,3,4%), Cleancol$^{TM}$ (1%), Chitochol$^{TM}$ (1%) and Natural Ca$^{TM}$ (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.

• Journal of Haehwa Medicine
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• v.20 no.1
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• pp.161-174
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• 2011

Objectives : This paper researched methods of washing Herb medicine through research papers of washing Crops Materials and Methods : We collected research papers on Washing crops. Then we analysed them according to washing methods. Results : The following results were obtained in this study. 1. Herbal fruit, wash using a conveyor belt. 2. Leafy herbs, soak in a chlorine solution or ozone solution and rinse it. sometimes using micro bubble system. 3. Radix, wash with high pressure sprinkling water. 4. Cortex, wash under running water by hand washing. Conclusion : Herb medicines need a washing methods for each region. so Herbs should be washed in a suitable methods for each region.

• Food Science and Preservation
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• v.18 no.4
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• pp.429-435
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• 2011

The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water ($O_3$), 15 ppm chlorine dioxide solution ($ClO_2$) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with $O_3$ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of $CO_2$ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of $O_3$ and $ClO_2$. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.36-44
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• 2002

GC-l00X is non-corrosive alkaline ionic water (pH 12). It is composed of hydroxyl radicals and supplemented with xylitol. Its antimicrobial activity was examined against 6 major food-borne pathogens; Staphylococcus aureus FRI 913, Salmonella enterica serova Enteritidis ATCC 13076, S. enterica serova Typhimurium Korean isolate, Vibrio parahaemolyticus ATCC 17803, Escherichia coli O157:H7 ATCC 43894 and Pseudomonas aeruginosa KCTC 1637 at three different temperatures (4$^{\circ}C$, $25^{\circ}C$ and 36$^{\circ}C$) with or without an organic material (2% yeast extract), respectively. The antimicrobial activities showed over 4 log-reductions (1.0$\times$10$^4$CFU/ml reduction) against all pathogens reacted at 37$^{\circ}C$ for 3 hours in the absence of the organic material. The activities showed same results when GC-l00X was diluted with same volume of distilled water or standard hard water (CaCO$_3$300 ppm). Its antimicrobial activity was more effective and quicker in Gram-negative bacteria than Gram-positive bacteria. Its washing efficacy against E. coli O157:H7 exposed to the surfaces of tomatoes (grapes) was compared with that of the other sanitizers such as other kitchen synthetic detergent and 100-ppm chlorine water. For the toxicological evaluation of the sanitizers, viable counts of E. coli O157:H7 penetrated into the core of tomatoes after washing products were also compared. The result revealed that GC-100X stock solution and its 5% diluted solution had similar washing effects to 100-ppm chlorine water and more effective than the other kitchen synthetic detergent. This result indicated that GC- l00X had antimicrobial activity and no toxicological side effects, therefore, could be useful for a new sanitizer to use in flood safety and kitchen hygiene.