EFFECT OF ELECTROLYZED ACIDIC WATER TREATMENT ON ELIMINATING BACTERIAL CONTAMINATION IN EDIBLE FLOWERS
Edible flowers are known to harbor large number of microorganisms on their surfaces, and these microorganisms may cause a high risk of food poisoning. Electrolyzed acidic water has been approved as a food additive in Japan and is reported to be as effective as sodium hypochlorite in eliminating bacteria. In this study, the representative edible flowers nasturtium (Tropaeolum majus L.), viola (Viola cornuta L.), and shiso (Perilla frutescens L.) were treated with electrolyzed acidic water and the number of microorganisms before and after treatment was compared. Three conditions were applied to each of the three edible flower species: treatment with electrolyzed acidic water, treatment with pure water, and no treatment. Changes in total viable bacterial counts were compared over time. The results showed that the total viable bacterial counts immediately reduced after treatment with electrolyzed acidic water. However, after two days, the counts increased to the same level as those obtained for samples treated with pure water. This might have occurred because the electrolyzed acidic water did not leave any residue. Thus, treatment of edible flowers with electrolyzed acidic water immediately before use could be most effective in eliminating bacterial contamination on their surfaces.
Koike, Y. and Suzuki, S. (2015). EFFECT OF ELECTROLYZED ACIDIC WATER TREATMENT ON ELIMINATING BACTERIAL CONTAMINATION IN EDIBLE FLOWERS. Acta Hortic. 1088, 367-370
edible flowers, electrolyzed acidic water, total bacterial counts