Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2‐(N‐morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L^?1, and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL^?1). With factorial design and anova analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores’ inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L^?1 ACC or 200 MPa HPP + SAEW with 44 mg L^?1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL^?1, respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.     

Effect of slightly acidic electrolysed water on functional components,antioxidant and α-glucosidase inhibitory ability of buckwheat sprouts

The effect of slightly acidic electrolysed water (SAEW) on the accumulation of total phenolics (TP), total flavonoids (TF), rutin, quercetin and D-chiro-inositol (DCI), the antioxidant and α-glucosidase inhibitory abilities of germinated buckwheat was investigated. The buckwheat treated in low available chlorine concentration (ACC) of 10.94 mg L^-1 displayed the best accumulation of the bioactive substance, showing 63.0%, 113.07% and 128.1% higher TP, TF and rutin content on the 9th day, respectively, and 163.5% and 113.4% higher quercetin and DCI content on the 7th day, respectively, compared to control. Seven-day sprouts treated with SAEW had markedly stronger ABTS radical scavenging and α-glucosidase inhibitory capacities compared to the other treatments. SAEW with lower ACC had less adverse impact on the length and fresh weight of buckwheat than SAEW with higher ACC. Buckwheat sprouts should be treated by SAEW with lower ACC and harvested on the 7th day as for enhanced health-promoting benefits.     

Cleaning in place with onsite‐generated electrolysed oxidizing water for water‐saving disinfection in breweries

The use of acid electrolysed water (AcEW) is a relatively new sanitizing technique for brewery equipment. Experiments showed that a 30% AcEW (a free chlorine concentration of above 17 mg/L) was a sufficient and effective alternative to conventional sanitizers such as peracetic acid (2%). On the basis of the results of industrial‐scale clean‐in‐place tests, an effective AcEW‐based clean‐in‐place procedure, which requires only 10 min of cleaning and does not require final water rinsing after sanitation, was established for the bright beer tank. Copyright © 2013 The Institute of Brewing & Distilling     

Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling

The influence of process conditions (knife geometry, volume flow rate, and bulk mass temperature) on structure, physicochemical properties, and sensory performance of fermented coarse meat emulsions (aka salami) was evaluated. Salamis (65% lean pork meat, 35% pork belly) were prepared by passing mixtures through knife-plate assemblies with varying knife blade numbers (6–10). Casings were filled and fermented (22/25 days: 24–14 °C; 94–74% RH). Bulk mass temperature prior to processing was varied between −3 and +2 °C. Coarse meat emulsions produced with 8- and 10-arm knives yielded products with similar texture attributes and sensory performance. Energy consumption was reduced by 25% (eight blades) and 20% (10 blades) relative to six blades per knife. An increase of volume flow rate from 46 to 97 L/min had no negative effects on product appearance. Regardless of bulk mass temperature similar high quality products could be prepared. Swirling and delays during fermentation were not observed. Warmer raw material decreased energy consumption by 40%.     

An alternative process for cleaning knives used on meat slaughter floors

Traditionally on slaughter floors operator knives are cleaned by rinsing in hand wash water at 20-40 degrees C followed by brief immersion in baths termed "sterilisers" which contain water no cooler than 82 degrees C. Under Australian legislation, both domestic and export, it is possible for a meat processing establishment to apply to the Controlling Authority for permission to implement an alternative procedure providing that it is at least the equivalent of that legislated. No firm evidence appears to exist for the 82 degrees C requirement and the possibility of replacing this element of the knife cleaning procedure with an alternative procedure using 60 degrees C water and a longer immersion time was investigated at an abattoir slaughtering cattle and sheep. Knives were tested at a range of work stations located along beef and mutton slaughter floors for Aerobic Plate Counts (APCs) and E. coli. For knives used on the beef chain the mean log APC/cm(2) was 2.18 by the current knife cleaning process and 1.78 by the alternate procedure (P<0.001). Using the current system E. coli was isolated from cleaned knives on 20/230 (8.7%) occasions compared with 21/230 (9.1%) occasions using the alternative system. The mean log E. coli of positive knives was 0.43/cm(2) and 0.61/cm(2) from the current and alternative systems, respectively. On the mutton chain the mean log APC/cm(2) was 1.95 using the current knife cleaning process and 1.69 by the alternative procedure (P=0.014). Using the current system E. coli was isolated from cleaned knives on 24/130 (18.5%) occasions compared with 29/130 (22.3%) occasions using the alternative system. The mean log E. coli of positive knives was 0.90/cm(2) and 0.76/cm(2) from the current and alternative systems, respectively. It is concluded that using two knives alternatively, rinsing them in hand wash water, then immersing them between uses in 60 degrees C water provides a microbiological outcome equivalent to rinsing them and momentary dipping in 82 degrees C water.     

Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets

In this study, an intervention non-thermal processing technology plasma-activated slightly acidic electrolyzed water (PASW) was developed to better preserve salmon fillets. Compared to the plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW), PASW treatment was found to be more effective in inactivating microorganisms. After PAW, SAEW, or PASW treatment for 120 s, the population of Shewanella putrefaciens (S. putrefaciens) was reduced by 2.04, 2.62 and 2.08 Log CFU/mL (P < 0.05) using plate counts, respectively. The test for the leakage of nucleic acids and protein in intracellular contents confirmed that PASW caused serious damage to the microbial cell structural integrity compared to that alone PAW or SAEW. Meanwhile, scanning electron microscopic observations also showed that PASW caused apparent bacterial structural changes. Besides, the PASW treatment did not alter color and textural properties of salmon fillets, and restrained lipid oxidation as compared to the control and SAEW treatments. In all, this study compared the bacterial inactivation mechanisms for PAW, SAEW, and PASW, and suggested that PASW was effective in inactivating S. putrefaciens of salmon fillets.Industrial relevancePlasma-activated slightly acidic electrolyzed water, an emerging technology in food processing, can be a potential green technology for the processing of aquatic food products. PASW treatment had higher disinfection efficacy than that of SAEW or PAW treatment alone, and no adverse effect on the quality of Atlantic salmon fillets. These results boost knowledge in the food preservation field, as well as the application of non-thermal processing in the food industry.     

Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets,and its impact on fish quality

The effect of applying high intensity ultrasound on microbiological and quality parameters in several fish species was assessed at laboratory scale. Samples of salmon (S. salar) and mackerel (S. scombrus) as oily fish, and cod (G. morhua) and hake (M. merluccius) as white fish, were treated using an ultrasonic bath (30 kHz). Samples of each species were separated into three groups (i) untreated control (C), (ii) water immersion only (IM) and (iii) ultrasound (US) and treated for 5, 15, 25, 35 and 45 min. All physicochemical parameters were determined in samples treated for 45 min. Microbiological counts were reduced significantly (p < 0.05) after US treatment in oily fish species with reductions of up to 1.5 & 1.1 log CFU/g for psychrophilic and mesophilic viable counts (PVC & TVC) observed in salmon and mackerel respectively. Corresponding reductions in white fish species were only 0.5 log CFU/g. Lipid content did not change significantly (p > 0.05) after treatment. Significant reductions of thiobarbituric acid reactive substances (TBARS) values (C: 0.36; US: 0.18) and colour changes were observed in salmon (a* C: 12.8; US: 10.0). Moisture levels increased by 8% following US treatment in hake.     

Inactivation of bacterial pathogens on lettuce,sprouts, and spinach using hurdle technology

Effects of chemical treatment using slightly acidic electrolyzed water (SAEW), fumaric acid (FA), or calcium oxide (CaO) and physical treatment using ultrasonication (US), micro-bubbles (MB), or ultraviolet (UV) to inactivate bacterial pathogens Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella spp. on lettuce, spinach, and sprouts were determined. Fresh produce inoculated with bacterial pathogens (~ 9 log CFU/mL) was immersed in distilled water (DW), SAEW, FA (0.5%), or CaO (0.2%) alone or in combination at 23 ± 2 °C for 3 min followed by treatment with US, MB for 3 min, or UV for 10 min. Effects of combined treatment on shelf-life of lettuce at 4 °C and 23 ± 2 °C were also determined in this study. Results revealed that the use of a combination of CaO + SAEW + FA + US exhibited significant reduction (p < 0.05) for bacterial pathogen on fresh produce compared to individual treatment or other combinations. CaO + SAEW + FA + US treatment exhibited highest reduction of E. coli O157:H7, S. aureus, L. monocytogenes and Salmonella spp. by 4.7, 4.9, 4.84 and 5.08 log CFU/g, respectively on lettuce as compared to spinach and sprouts. Microbial count reducing capability for combined treatment methods were ranked in the following order: SAEW + FA < CaO + SAEW + FA < CaO + SAEW + FA + US. However, introduction of US to CaO + SAEW + FA treatment resulted in little detrimental effect on the overall quality of lettuce. Moreover, CaO + SAEW + FA treatment effectively enhanced the shelf-life of lettuce stored at 4 °C and 23 ± 2 °C by about 6 days and 3 days, respectively as compared to control (DW treatment), with longer lag time (23.11 h on lettuce) for naturally occurring bacteria on fresh produce. These findings suggest that significant synergistic benefit could be obtained from combined sanitizer treatment to eliminate bacterial pathogens from fresh produce.     

Influence of different cleaning and sanitisation procedures on the removal of adhered Bacillus cereus spores

The effectiveness of nine different sanitation procedures for the removal and control of adhered Bacillus cereus spores isolated from the dairy industry was evaluated. Four sets of experiments were produced by varying the conditioning matrix (water and UHT whole milk) and the inoculation medium of the pool of B. cereus spores (water and UHT whole milk), resulting in E_water/water, E_water/milk, E_milk/water, and E_milk/milk. The experiments were repeated three times and evaluated by ANOVA and Tukey's test. Sanitisation with sodium hypochlorite was more effective than peracetic acid for removal of adhesion, especially when associated with a cleaning procedure, with counts below the limit of detection (<0.7 log cfu cm⁻²). The experiments formed when the pool of spores was inoculated on water (E_water/water and E_milk/water) presented greater resistance against the sanitation procedures studied. These results highlight the importance of the water quality used in the industries for sanitation of equipment.     

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.     

超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响

为研究超声与微酸性电解水联合处理对真空包装海鲈鱼冷藏期间品质变化的影响,将新鲜鲈鱼片分别使用20?kHz 600?W超声（ultrasonic,US）、微酸性电解水（slightly acidic electrolytic water,SAEW）、超声联合微酸性电解水（US＋SAEW）处理10?min,以无菌水浸渍处理10?min样品为对照组。将4?组样品真空包装,于4?℃冷藏。每3?d测定样品的微生物（菌落总数、嗜冷菌数）与理化指标（pH值、总挥发性盐基氮（total volatile base nitrogen,TVB-N）含量、水分迁移与脂质氧化指标）的变化。结果表明,US与SAEW处理能明显抑制样品贮藏期间菌落总数与嗜冷菌数的增长,其pH值与TVB-N含量上升速度明显缓于对照组。US处理使鱼肉的保水性明显改善,SAEW处理对抑制鱼肉的脂肪氧化有较好效果,其还能使样品的持水力得到较好提升。与对照组相比,US＋SAEW处理10?min对鱼肉样品的品质保持效果最好,可使真空包装海鲈鱼的冷藏货架期至少延长6?d。     

超声-微酸性电解水联合处理对腐败希瓦氏菌的作用机制

研究超声（ultrasound,US）-微酸性电解水（slightly acidic electrolyzed water,SAEW）联合处理对腐败希瓦氏菌的作用机制。分别对腐败希瓦氏菌菌悬液进行US、SAEW、超声-微酸性电解水（US＋SAEW）联合处理10 min,以无菌生理盐水处理腐败菌为对照（CK）组。通过减菌效果、细菌生长曲线、电导率、碘化丙啶摄入量、碱性磷酸酶（alkaline phosphatase,AKP）与乳酸脱氢酶（lactate dehydrogenase,LDH）活力、紫外吸收物质泄漏量等指标测定菌体细胞膜及内环境变化,并结合扫描电子显微镜对处理前后的菌体微观结构进行观察。结果表明,US＋SAEW联合处理可使腐败希瓦氏菌菌落总数降低2.48（lg（CFU/mL））;与CK组和单一处理组相比,US＋ SAEW联合处理使菌体细胞膜的完整性受到明显破坏,导致其细胞质泄漏,电导率、AKP与LDH活力显著升高（P＜0.05）。同时,US＋SAEW联合处理后,菌体塌陷明显、外膜出现断裂、细胞壁受损,内容物大量外泄。因此,US＋SAEW联合处理能在US使腐败希瓦氏菌的细胞壁和细胞膜受到严重破坏的同时,促进SAEW进入细胞内部,增强其杀菌效果,最终导致菌体死亡。     

强酸性电解水对猪通脊的杀菌效果研究

考察强酸性电解水对猪肉的杀菌效果、影响因素以及在杀菌过程中强酸性电解水各指标的变化。结果表明:强酸性电解水的有效氯浓度(ACC)从29.62mg/L增加到88.87mg/L,其对猪肉样品的杀菌率由88.2%上升到96.3%,杀菌率呈迅速上升,而后变化趋于平缓。用强酸性电解水浸渍猪肉10min,其体积(mL)为样品质量(g)7倍后,再增加强酸性电解水体积,杀菌效果没有明显提高。强酸性电解水处理样品8min后,细菌总数的对数从4.59下降到3.40,此后,延长浸泡时间,细菌总数变化不大。在处理过程中,强酸水的有效氯浓度、氧化还原电位和pH在1min内急剧下降,而后下降趋势变缓。     

Assessment of Escherichia coli O157:H7 transference from soil to iceberg lettuce via a contaminated field coring harvesting knife

The potential for lettuce field-coring harvesting knives to cross-contaminate lettuce heads with pathogens was evaluated. Rings and blades of the harvest knives artificially contaminated with Escherichia coli O157:H7 (EHEC), were used to core three successive heads of iceberg lettuce. The coring rings and blades were inoculated by dipping into soils containing EHEC at concentration ranges of 1-10⁵ MPN/g soil. Factors that influenced EHEC transference from soil to iceberg lettuce via contaminated coring knife blade, included water content (WC) of clay and sandy soils, EHEC concentration, and degree of blade contact (stem, medium, and heavy) with edible tissue. High moisture content clay soil was positively associated with high pathogen transference. No EHEC were detected on any cut heads when clay soil contaminated with 10⁵ MPN/g EHEC had WC of 20% or less, or when the knife blade was dipped into sandy soil contaminated with EHEC at the same level, regardless of percent WC. The extent to which the harvesting knife blade cut across edible lettuce tissues was also an important factor in the amount of pathogen transference that occurred. EHEC were detectable on first and second sequentially cut lettuce heads when medium-contact was made between knife blade and edible tissues and on all three sequentially cut lettuce heads using the heavy-contact cutting scenario, when the blade was contaminated with 10⁴ cfu/g EHEC in clay soil (25% WC). However, when the blade, contaminated at the same soil EHEC level, was used to cut only the stem and had no contact with the edible portion of the lettuce head, no pathogen transference was detected. Under the current CIF harvesting practice, the cutting blade has a higher potential than the coring ring to be contaminated by the soil, but less opportunity to transfer pathogens to harvested lettuce. However, once contaminated, the coring ring has much higher potential than the blade to transfer pathogens to the harvested lettuce.     

Efficacy of antimicrobials for the disinfection of pathogen contaminated green bell pepper and of consumer cleaning methods for the decontamination of knives

While there is strong focus on eliminating pathogens from produce at a commercial level, consumers can employ simple methods to achieve additional pathogen reductions in the domestic kitchen. To determine the ability of antimicrobials to decontaminate peppers, samples of green bell pepper were inoculated with Salmonella enterica and Escherichia coli O157:H7 and then immersed in 3% (v/v) hydrogen peroxide (H?O?), 2.5% (v/v) acetic acid (AA), 70% (v/v) ethyl alcohol (EtOH), or sterile distilled water (SDW). The potential for transfer of pathogens from contaminated peppers to other non-contaminated produce items, and the effect of knife disinfection in preventing this cross contamination, were also tested. Knife disinfection procedures were evaluated by chopping inoculated peppers into 1 cm2 pieces with kitchen knives. Experimental knives were then treated by either no treatment (control), wiping with a dry sterile cotton towel, rinsing under running warm water for 5 or 10s, or applying a 1% (v/v) lauryl sulfate-based detergent solution followed by rinsing with warm running water for 10s. Following disinfection treatment, knives were used to slice cucumbers. Exposure to H?O? for 5 min and EtOH for 1 min resulted in reductions of 1.3±0.3 log?? CFU/cm2 for both pathogens. A 5 min exposure to AA resulted in a reduction of S. enterica of 1.0±0.7 log?? CFU/cm2 and E. coli of 0.7±0.8 log?? CFU/cm2. No differences (p ≥ 0.05) were found between numbers of pathogens on knives and numbers of pathogens transferred to cucumber slices, suggesting that organisms remaining on knife surfaces were transferred to cucumbers during slicing. Findings suggest that EtOH and H?O? may be effective antimicrobials for in-home decontamination of peppers, and that use of detergent and warm water is effective for decontamination of implements used during meal preparation.     

Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit

The aim of this work was to investigate the effect of ultrasound (US) pretreatment, alone and in combination with osmotic dehydration (OD), on texture, color, chlorophyll content, water activity and freezable water content of kiwifruit. Kiwifruit slices were subjected to ultrasonic waves in the bath at a frequency of 35 kHz for 10, 20 and 30 min. Afterwards, the OD was carried out by immersion of samples in 61.5% sucrose solution for pre-established contact period of 0, 10, 20, 30, 60 and 120 min.From the obtained results it was possible to observe that the effect of US, on overall kiwifruit quality parameters, was not proportionally related to the treatment times. US pretreatment alone positively affected the chlorophyll content, when applied for 20 min, while texture parameter was negatively influenced by all the tested US conditions. When combined with OD, US was able to maintain and sometimes improve the kiwifruit characteristics.Industrial relevanceUltrasound is a pretreatment widely used to improve the mass transfer in osmotic dehydration process. The results of this research have demonstrated that the US treatment applied on kiwifruit slices did not promote the deterioration of the product quality. In fact, it was able to maintain or, in certain treatment times, even to improve some quality parameters (e.g. chlorophyll content) of kiwifruit subjected to osmotic dehydration process. Therefore, the ultrasound treatment shows high potentials to be applied at industrial level to reduce the time of osmotic dehydration and to obtain novel products with high quality.     

The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing

In this study, the influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing was studied. Samples of musculus semimembranosus were sonicated at different times (5 and 10 min) using ultrasound cold bath (4 °C) in acid whey (US 40 kHz and acoustic power 480 W). The effect of sonication on biogenic amine (BA) formation was investigated during 93 days of ripening period. Other parameters (pH value, water activity, microbial counts) that might provide further information on the product under study were also determined. The use of ultrasound during beef marinating in acid whey has a positive effect on retarding histamine (HIS), cadaverine (CAD), tyramine (TYR) and putrescine (PUT) formation. Moreover, the sonication treatment did not inhibit the growth of lactic acid bacteria (LAB) in dry-fermented beef during the whole ripening period. The pathogen bacteria (Staphylococcus aureus, Clostridium sp., Listeria monocytogenes) were not detected in all samples neither after 31 nor after 93 days of ripening period.     

Sanitation and design of lettuce coring knives for minimizing Escherichia coli O157:H7 contamination

This study was undertaken to examine the effect of ultrasound in combination with chlorine on the reduction of Escherichia coli O157:H7 populations on lettuce coring knives. Two new coring devices designed to mitigate pathogen attachment were fabricated and evaluated. The coring rings of the knives were dip inoculated with soil slurry containing 10? E. coli cells and treated with chlorinated water with and without ultrasonication for 30, 60, and 120 s. The rough welding joints on currently used in-field lettuce coring knives provided a site conducive to bacterial attachment and resistant to cell removal during sanitation treatment. The two modified coring knives harbored significantly fewer E. coli cells than did the currently used commercial model, and the efficacy of the disinfection treatment was high (P < 0.05). Ultrasound treatment reduced the E. coli O157:H7 counts to below the detection limit of 1.10 log CFU/cm2 at both the coring ring blade and welding joint within 30 s in 1 ppm of chlorinated water. The redesigned coring knives and an ultrasound plus chlorine combination treatment may provide practical options for minimizing the microbial safety hazards of lettuce processed by core-in-field operations.     

超声-次氯酸钠-植酸联合处理提高鲜切生菜的保鲜效果

本文从自来水、超声波、微酸性电解水、超声波结合微酸性电解水、超声波结合植酸、次氯酸钠结合植酸、超声-次氯酸钠-微酸性电解水联合处理和超声-次氯酸钠-植酸联合处理8种方法中选出对鲜切生菜清洗后抑菌效果最好的方法超声-次氯酸钠-植酸联合处理,测定该方法处理后的鲜切生菜在贮藏期间的品质指标,以无菌蒸馏水作为对照。探讨超声-次氯酸钠-植酸联合处理对鲜切生菜表面大肠杆菌O157:H7抑菌效果和贮藏品质的影响。结果表明,超声-次氯酸钠-植酸联合处理的抑菌效果最好,抑菌率达到99.97%。处理后的鲜切生菜在贮藏第14 d,质量损失率为3.45%,总色差为5.39,Vc含量为2.93 mg/100 g,叶绿素含量为0.56 mg/g,水分含量为90.54%,均优于对照组;与对照组相比,过氧化物酶和多酚氧化酶活性被有效抑制,总酚含量保持较高的水平。因此,超声-次氯酸钠-植酸联合处理有利于提高鲜切生菜表面大肠杆菌O157:H7的抑菌效果和改善鲜切生菜的贮藏品质。综上表明,超声-次氯酸钠-植酸联合处理可以有效提高鲜切生菜的保鲜效果,延长货架期。     

The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables

The efficacy of electrolysed oxidizing water in reducing micro‐organisms on vegetables was evaluated. Formation of brown spots on leafy and fruit vegetables could be avoided when they were soaked in acidic electrolysed oxidizing (AC) water for less than 9 and 15 min, respectively. Soaking in alkaline electrolysed (AK) water for 30 min did not affect the appearance of the vegetables. The effectiveness of water or AK water on aerobic plate count (APC) reduction was limited (0.5 log CFU g^?1). However, soaking in AC water alone effectively reduced APC values of leafy vegetables and fruit vegetables by 1.0–1.5 log CFU g^?1. Soaking in AC water followed by AK water further reduced APC by 0.5 and 0.7 log CFU g^?1 on leafy cabbage and green pepper, respectively. Continuous changing of electrolysed water with either shaking or ultrasonication can effectively reduce APC by 2–2.5 log CFU g^?1. Electrolysed oxidizing water was significantly more effective than water in eliminating micro‐organisms on vegetables.