Bactericidal Effect of Different Rinsing Solutions on Microorganisms in Strawberries

The bactericidal activity of strongly acidic electrolyzed water, slightly acidic electrolyzed water, ozonated water, sodium hypochlorite and deionized water against microorganisms in strawberries was evaluated by measuring total bacterial counts in the rinsing solutions. A bactericidal efficiency over 90% was achieved by rinsing in each sample for 10 min, reaching the maximum of 94.8% when the rinsing time was 15 min. Strongly acidic electrolyzed water and slightly acidic electrolyzed water had similar bactericidal activity to sodium hypochlorite, though their initial active chlorine concentrations were only half that of sodium hypochlorite. No viable colonies were detected after strawberries were rinsed in strongly acidic electrolyzed water, slightly acidic electrolyzed water or sodium hypochlorite, while more colonies in ozonated water or deionized water were detected with increased rinsing time.