@article{Casadiego Laíd_Cuartas_Mercado_Díaz_Carrascal_2005, title={EFFECTIVENESS OF ELECTROLYZED OXIDIZING WATER FOR INACTIVATING Listeria monocytogenes IN LETTUCE}, volume={10}, url={https://revistas.javeriana.edu.co/index.php/scientarium/article/view/4941}, abstractNote={The effectiveness of electrolyzed oxidizing (EO) water for the inactivation of <em>L. monocytogenes</em> insuspension and when inoculated on lettuce leaves was evaluated. An electrolytic cell for the production of EO water was built and a solution of 5% NaCl was used. The EO water produced had a residual chlorine concentration of 29 parts per million (ppm) and pH 2.83. Ten strains of <em>L. monocytogenes</em> isolated from processed chicken (109 CFU/ml) were inoculated into 9 ml of EO water or 9 ml of deionized water (control) and incubated at 15°C for 5, 10, 15 and 20 min. The surviving population of each strain was determined on Columbia agar. An exposure time of 5 min reduced the populations by approximately 6.6log CFU/ml. The most resistant strains to sodium hypochlorite (NaOCl) were selected and used in a strain mixture (9.56 log CFU/ml, 109UFC/ml approximately) for the inoculation of 35 lettuce samples, by the dip inoculation method using distilled water as control. The population mean of <em>L. monocytogenes</em> after treatment with EO water and distilled water was reduced by 3.92 and 2.46 log CFU/ml respectively (p=0.00001). EO water and 6% acetic acid (vinegar) were combined to improve the EO water effect on <em>L. monocytogenes</em> inoculated in lettuce; the effectiveness of this combination was examined. The results showed that there was a synergistic effect of both antimicrobial agents (population reduction by 5.49 logCFU/ml approximately) on the viability of <em>L. monocytogenes</em> cells.}, number={1}, journal={Universitas Scientiarum}, author={Casadiego Laíd, Paola and Cuartas, Vivian Rocío and Mercado, Marcela and Díaz, Licíades and Carrascal, Ana Karina}, year={2005}, month={Jan.}, pages={97–108} }