1. Division of Pediatric Surgery, Cardiovascular Surgery, and Hematoligy-Oncology, in Kobe Children's Hospital Study topic:"Treatment of Body Surface Lesion with MRSA Infection in Children Using Functional water"

2. National Cardiovascular Center Study topic: "Treatment with electrolyzed strong acid water on mediasintis after cardiovascular surgery"

3. Hamahara Clinic Study topic: " Case report of Functional Water on Inflammatory Lesions"

4. Plastic and Reconstructive surgery, Tokyo University Study topic:" Treatment of clinic Ulcer with Function Water"

5. Department of plastic and Reconstructive surgery, Kawasaki Medical School Study topic:"Treatment of Infectious Ulcer with Function Water"

6. Department of Plastic and Reconstructive surgery, Nagasaki University Medicine Study topic:"Experiences of treating infectious wound and chronic ulcer with function water

7. Department of plastic and Reconstructive surgery, Hokkaido University School of Medicine Study topic:"Treatment of skin Infection Ulcer using functional water"

Journal of Food Science Vol. 64, No. 3, 1999
Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables

AUTHOR(S): H. Izumi

ABSTRACT:

The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/ blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for freshcut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables.

Science News Online Week of Sept. 30, 2000; Vol. 158, No. 14 New solution for kitchen germs Acidic electrolyzed water appears to kill foodborne germs more effectively than a bath of dilute bleach.

References:

Hansen, J.N. 2000. Nisin and other antimicrobial peptides (Abstract 144). 220th American Chemical Society National Meeting. August 20-24. Washington, D.C.

Hung, Y.-C., et al. 2000. Acidic electrolyzed (EO) water and its antimicrobial effect (Abstract 133). 220th American Chemical Society National Meeting. August 20-24. Washington, D.C.

Kim, C., Y.-C. Hung, and R.E. Brackett. 2000. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection 63:19.

Kim, C., Y.-C. Hung, et al. In press. Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water. Journal of Food Processing and Preservation.

Venkitanarayanan, K.S....Y.-C. Hung, et al. 1999. Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listria monocytogenes. Applied and Environmental Microbiology 65:4276.

1999. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. Journal of Food Protection 62:857.

Cont. to Page 2 »