dc.creatorCasadiego Laíd, Paola; Laboratorio de Microbiología de Alimentos Departamento de Microbiología Facultad de Ciencias Pontificia Universidad Javeriana, Bogotá
dc.creatorCuartas, Vivian Rocío; Laboratorio de Microbiología de Alimentos Departamento de Microbiología Facultad de Ciencias Pontificia Universidad Javeriana, Bogotá
dc.creatorMercado, Marcela; Laboratorio de Microbiología de Alimentos Departamento de Microbiología Facultad de Ciencias Pontificia Universidad Javeriana, Bogotá
dc.creatorDíaz, Licíades; Departamento de Física Facultad de Ciencias Pontificia Universidad Javeriana, Bogotá
dc.creatorCarrascal, Ana Karina; Laboratorio de Microbiología de Alimentos Departamento de Microbiología Facultad de Ciencias Pontificia Universidad Javeriana, Bogotá
dc.date.accessioned2018-02-24T16:00:40Z
dc.date.accessioned2020-04-15T18:08:29Z
dc.date.available2018-02-24T16:00:40Z
dc.date.available2020-04-15T18:08:29Z
dc.date.created2018-02-24T16:00:40Z
dc.date.created2020-04-15T18:08:29Z
dc.identifier2027-1352
dc.identifier0122-7483
dc.identifierhttp://hdl.handle.net/10554/31795
dc.description.abstractThe effectiveness of electrolyzed oxidizing (EO) water for the inactivation of L. monocytogenes insuspension and when inoculated on lettuce leaves was evaluated. An electrolytic cell for the production of EO water was built and a solution of 5% NaCl was used. The EO water produced had a residual chlorine concentration of 29 parts per million (ppm) and pH 2.83. Ten strains of L. monocytogenes isolated from processed chicken (109 CFU/ml) were inoculated into 9 ml of EO water or 9 ml of deionized water (control) and incubated at 15°C for 5, 10, 15 and 20 min. The surviving population of each strain was determined on Columbia agar. An exposure time of 5 min reduced the populations by approximately 6.6log CFU/ml. The most resistant strains to sodium hypochlorite (NaOCl) were selected and used in a strain mixture (9.56 log CFU/ml, 109UFC/ml approximately) for the inoculation of 35 lettuce samples, by the dip inoculation method using distilled water as control. The population mean of L. monocytogenes after treatment with EO water and distilled water was reduced by 3.92 and 2.46 log CFU/ml respectively (p=0.00001). EO water and 6% acetic acid (vinegar) were combined to improve the EO water effect on L. monocytogenes inoculated in lettuce; the effectiveness of this combination was examined. The results showed that there was a synergistic effect of both antimicrobial agents (population reduction by 5.49 logCFU/ml approximately) on the viability of L. monocytogenes cells.
dc.languageeng
dc.publisherPontificia Universidad Javeriana
dc.relationhttp://revistas.javeriana.edu.co/index.php/scientarium/article/view/4941/3815
dc.relationUniversitas Scientiarum; Vol 10, No 1 (2005); 97-108
dc.relationUniversitas Scientiarum; Vol 10, No 1 (2005); 97-108
dc.relationUniversitas Scientiarum; Vol 10, No 1 (2005); 97-108
dc.rightsAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.subjectnull
dc.subjectDisinfectant; EO water; Lettuce; L. monocytogenes
dc.subjectnull
dc.titleEFFECTIVENESS OF ELECTROLYZED OXIDIZING WATER FOR INACTIVATING Listeria monocytogenes IN LETTUCE


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