Evaluation of Neutral Electrolyzed Water as a Potential Fig Processing Surfaces Sanitizer in the Fig Industry

Abstract

In this study, the antimicrobial activity of neutral electrolyzed water (NEW) on Bacillus cereus forming endospore, Escherichia coli and, toxin producer Aspergillus flavus and Penicillium expansum was determined both on the surface of steel plates in the presence of organic matter artificially inoculated and in cell suspensions. Also, the antimicrobial efficiency of NEW was compared to that of Sodium hypochlorite (NaClO). Experiments were carried out at room temperature (22 °C). 1% sodium hypochlorite solution (with 531 ppm free chlorine), and different concentrations of NEW, 5% (with 63 ppm free chlorine), 10% (with 120 ppm free chlorine), and 15% (with 187 ppm free chlorine) were used for the comparison. Cell suspensions and stainless-steel plates inoculated with a final 10% liquid fig solution were treated with NEW and NaClO for 0 (untreated, control), 15, 30, and 60 seconds. Then, viable cell counts both in cell suspensions and on the inoculated stainless-steel plates were determined. It was determined that there were significant differences (P