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Use Of Electrolyzed Water As A Topical Antimicrobial And Minimal Processing Technique For Fresh, Whole Peaches, Dylan Zachary Hopkins
Use Of Electrolyzed Water As A Topical Antimicrobial And Minimal Processing Technique For Fresh, Whole Peaches, Dylan Zachary Hopkins
All Theses
Three experiments were performed to enumerate the natural microflora on unwashed peaches, known as 'field' peaches, and to determine the efficacy of using acidified electrolyzed water as a topical antimicrobial to remove or reduce the number of the natural microflora or inoculated Listeria innocua from to peach surfaces. During the first experiment, field peaches were divided into four treatment groups: no wash (NW), tap water wash (TW), acidified electrolyzed water wash (AEW), and chlorinated water wash (CL). Peaches were dipped into each of the treatment solutions at ambient temperature and immediately removed (approximately 5 seconds). Peaches were then rinsed in …