Browse > Article
http://dx.doi.org/10.9721/KJFST.2012.44.5.628

Removal Effects of Microorganism and Pesticide Residues on Chinese Cabbages by Electrolyzed Water Washing  

Sung, Jung-Min (Korea Food Research Institute)
Park, Kee-Jai (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.5, 2012 , pp. 628-633 More about this Journal
Abstract
This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.
Keywords
microorganism; pesticide residue; electrolyzed water; washing; vitamin C;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Higdonm JV, Delage B, Williams DE, Dashwood RH. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol. Res. 55: 224-236 (2007)   DOI
2 Hwang ES. Changes in myrosinase activity and total glucosinolate levels in Korean Chinese cabbages by salting conditions. Korean J. Food Cookery Sci. 26: 104-109 (2010)   과학기술학회마을
3 Park RS. Food Materials. Kyomunsa, Seoul, Korea. p. 65 (2005)
4 Heo SJ, Ah JS, Kim JY, Kim JG, Hur JH. Residual analysis and risk assessment of acephate in Korean cabbage. J. Agric. Life Sci. 22: 43-49 (2010)
5 Kim SM, Choi HJ, Kim HY, Lee DK Kim TH, Ahn MS, Hur JH. Survey on pesticide use by Chinese cabbage growers in Gangwon alpine farmland. Korean J. Pesticide Sci. 6: 250-256 (2002)   과학기술학회마을
6 Cho TS, Moon YH. Recognition of farmer and urban resident on pesticide toxidity. Korean J. Pesticide Sci. 4: 48-55 (2000)
7 Choi SY, Cho MA, Hong YP. Effects of washing treatments with different components in removal of pesticide residues and microorganisms in 'Fuji' apple. Korean J. Hortic. Sci. 26: 251-257 (2008)
8 Park KJ, Lim JH, Kim BK, Kim JC, Jeong JW, Jeong SW. Effect of aqueous chlorine dioxide and citric acid on reduction of salmonella typhimurium on sprouting radish seeds. Korean J. Food Preserv. 15: 754-759 (2008)   과학기술학회마을
9 Kim MH, Jeong JW, Cho YJ. Comparison of characteristics on electrolyzed water manufactured by various electrolytic factors. Korean J. Food Sci. Technol. 36: 416-422 (2004)   과학기술학회마을
10 KFDA. Food Code. Method 10-15-5-1. Korean Food & Drug Administration, Seoul, Korea (2008)
11 KFDA. Food Code. Method 10-11-2-10. Korean Food & Drug Administration, Seoul, Korea (2008)
12 Kim YS, Park IS, Ha SD. Application sanitizer for the control of microorganisms in food. Food Sci. Ind. 42: 26-51 (2009)
13 Cui X, Shang Y Shi Z, Xin H, Cao W. Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions. J. Food Eng. 91: 582- 586 (2009)   DOI
14 Issa-Zacharia A, Kamitani Y, Miwa N, Muhimbula H, Iwasaki K. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-toeat vegetables and sprouts. Food Control 22: 601-607 (2011)   DOI   ScienceOn
15 Warriner K, Ibrahim F, Dickinson M, Wright C, Waites W M. Internalization of human pathogens within growing salad vegetables. Biotechnol. Genet. Eng. 20: 117-134 (2003)   DOI   ScienceOn
16 Lin CS, Wu C, Yen JY, Saalia FK. The evaluation of electrolyzed water as an agent for reducing micro-organisms on vegetables. Int. J. Food Sci. Tech. 40: 495-500 (2005)   DOI
17 Graoa A, Abadias M, Salazar M, Nunes C. The use of electrolyzed water as a disinsfectant for minimally processed apples. Postharvest Biol. Tec. 61:172-177 (2011)   DOI
18 Suzuki K, Nakamura T, Doi T, Kokubo S, Tomita M. The disinfectant effect of slightly acidic electrolyzed water prepared with hydrochloric acid as a raw material for lettuce. J. Antibact. Antifungal Agent. 33: 589-597 (2005)
19 Soli KW, Yoshizum A, Motomatsu A, Yamakawa M, Yamasaki M, Mishima T. Decontamination of fresh produce by the use of slightly acidic hypochlorous water following pretreatment with sucrose fatty acid ester under microbubble generation. Food Control 21: 1240-1244 (2010)   DOI
20 Zuin VG, Vilegas JHY. Pesticide residues in medicinal plants and phytomedicines. Phytother. Res.14: 73-88 (2000)   DOI
21 Jang MR, Moon HK, Kim TR, Yuk DH, Kim EH, Hong CK, Choi CM, Hwang IS, Kim JH, Kim MS. The survey on pesticide residues in vegetables collected in Seoul. Korean J. Pesticide Sci. 15: 114-124 (2011)   과학기술학회마을
22 Seung HJ, Park SK, Ha KT, Kim OH, Choi YH, Kim SJ, Lee KA, Jang JI, Jo HB, Choi BH. Survey on pesticide residues in commercial agricultural products on the northern area of Seoul. J. Fd Hyg. Safety 25: 106-117 (2010)   과학기술학회마을
23 Lee MK, Shim JH, Ko SH, Chung HR. Research trends on the development of scientific on the domestic maximum reside limits of pesticides. Food Sci. Ind. 43: 41-65 (2010)
24 Oh SY, Choi ST, Kim JG, Lim CI. Removal effects of washing treatments on pesticide residues and microorganisms in leafy vegetable. Korean J. Sci. Technol. 23: 250-255 (2005)
25 Jegal SA, Han YS, Kim SA. Organophosphorus pesticides removal effect in rive and Korean Cabbages by washing and cooking. Korean J. Soc. Food Sci. 16: 410-414 (2000)
26 Kim KR, Song KB. Effect of aqueous chlorine dioxide treatment on the decomposition of pesticide residues. J. Korean Soc. Food Sic. Nutr. 38: 601-605 (2009)   과학기술학회마을   DOI
27 Sung JM, Kwon KH, Kim JH, Jeong JW. Effect of washing treatments on pesticide residues and antioxidant compounds in yuja. Food Sci. Biotechnol. 20: 767-774 (2011)   과학기술학회마을   DOI