Page 11 - doi:10.1016/j.foodcont.2007.08.012

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Koseki
Koseki
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4
23
20
4
4
50
20
20
20
20
50
20
4
50
20
20
20
20
40
40
40
40
40
40
40
40
40
40
40
40
40
40
30
40
40
40
1140
–
–
–
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–
–
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
2.6
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2.6
Effectiveness Ref. property water EO (°C) Temperature (mg/L) chlorine Free (mV) ORP pH (1999) Izumi 23 20 – 6.8 ++ (1999) Izumi 23 20 – 6.8 +++ (1999) Izumi 23 20 – 6.8 + (1999) Izumi 23 20 – 6.8 + (1999) Izumi 23 20 – 6.8 + (2004b) al. et Koseki 23 32 1130 2.6 ++ (2004b) al. et Koseki 23 32 1130 2.6 +++ (2004b) al. et Koseki 23 32 1130 2.6 +++ (2004b) al. et Koseki 23 32 1130 2.6 +++ (2004b) al. et Koseki 23 32 1130 2.6 +++ (2004b) al. et Koseki 23 32 1130 2.6 +++ (2001) al. et Koseki 23 30 1140 2.6
++++
+++
+++
+++
++
++
++
++
++
++
++
++
++
++
+
+
+
+
water counts counts counts counts counts counts counts counts counts O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7
oxidizing bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria coli coli coli sp. sp. sp. coli coli coli coli coli coli sp. sp. sp. sp. sp. sp. coli coli coli coli sp. sp. sp. sp. coli coli monocytogenes monocytogenes sp.
electrolyzed Indicator Aerobic Aerobic Aerobic Aerobic Aerobic Aerobic Coliform Fungi Aerobic Coliform Fungi Aerobic Aerobic Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Escherichia Escherichia Escherichia Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Salmonella Salmonella Salmonella Escherichia Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Salmonella Escherichia Escherichia Listeria Listeria Salmonella
by EO EO EO EO EO EO EO EO
vegetables min min min min min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5
on condition 5 ER 5 ER 5 ER 1 ER min 5 EO min 5 EO or +1 or +1 or +1 or +1 or +1 or +1 or +1 or +1
pathogens min min min min min min min min °C min+23 °C min+23 °C min+23 min °C min+23 min EO min+ min+ 5 ER min EO min+ min+ 5 ER min min EO EO EO EO EO EO EO EO EO EO min 1 ER min 5 ER min 1 ER min 5 ER min 1 ER min 5 ER min 1 ER min 5 ER EO EO EO EO
food-borne Immersion 4 EO 4 EO 4 EO 4 EO 4 EO 5 EO 5 EO 5 EO 5 EO 5 EO 5 EO 10 EO 1 EO 5 EO 5 EO °C 20 5 EO 5 EO °C 20 1 EO 5 EO min 1 min 5 min 1 min 5 min 1 min 5 min 1 min 5 min 1 min 5 °C 20 °C 20 °C 50 °C 50 °C 20 °C 20 °C 50 °C 50 min 1 min 3 min 1 min 3 hr 3
of radish
3 Inactivation Vegetables pepper Cucumber Cucumber Cucumber Cucumber Cucumber Cucumber seeds
Table Carrot Spinach Bell Japanese Potato Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Alfalfa