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Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage

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Efficacy of acidified sodium chlorite for reducing the population of Escherichia coli O157:H7 pathogens on Chinese cabbage leaves was evaluated. Washing leaves with distilled water could reduce the population of E. coli O157:H7 by approximately 1.0 log CFU/g, whereas treating with acidified chlorite solution could reduce the population by 3.0 log CFU/g without changing the leaf color. A similar level of reduction was achieved by washing with sodium chlorite solution containing various organic acids. However, acidified sodium chlorite in combination with a mild heat treatment reduced the population by approximately 4.0 log CFU/g without affecting the color, but it softened the leaves. Moreover, the efficacy of the washing treatment was similar at low (4°C) and room (25°C) temperatures, indicating that acidified sodium chloride solution could be useful as a sanitizer for surface washing of fresh produce.

Document Type: Research Article

Affiliations: National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba 305-8642, Japan

Publication date: February 1, 2005

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