# Evaluation of the Disinfection Capacity of Electrolyzed Water and Growth Rates of Listeria monocytogenes on Chives at Different Storages for Ensuring Microbiological Quality of Fresh Vegetable Foods

## TL;DR

This study evaluates how well electrolyzed water disinfects chives and how Listeria monocytogenes grows at different storage temperatures to improve food safety.

## Contribution

The study provides new evidence on the disinfection efficacy of electrolyzed water and L. monocytogenes growth rates on chives under various storage conditions.

## Key findings

- Electrolyzed water showed higher disinfectant capacity against E. coli and L. monocytogenes compared to other methods.
- L. monocytogenes growth on chives was inhibited at 5 °C but occurred at 12 °C and 30 °C.
- Crown daisies had the highest microbial contamination levels among fresh-cut vegetable products tested.

## Abstract

Fresh vegetables, especially green onions and chives, are raw ingredients widely consumed by Koreans, and have been linked to Listeria monocytogenes-induced food poisoning. This study aimed to assess microbial contamination levels in commercially available fresh-cut vegetables and produce, compare the effects of different types and concentrations of disinfectants on green onions and chives, and determine the growth rate of L. monocytogenes on chives under different storage conditions. Among the five fresh-cut vegetable mix salad products, the average total mesophilic count (TMC) was 2.00 log CFU/g, whereas the crown daisies exhibited the highest levels of raw produce contamination (TMC of 4.14 log CFU/g). The disinfection experiments indicated the elevated disinfectant capacities of electrolyzed water as well as washing under running water against Escherichia coli and L. monocytogenes. Enhanced anti-TMC ability of electrolyzed water were observed in acidic 30 ppm (pH 3.2) and 60 ppm (pH 5.6) of HOCl, and alkaline 100 ppm (pH 8.1) and 200 ppm (pH 8.8) of NaClO. Moreover, in the L. monocytogenes inoculation experiment in chive, the growth rates at 5 °C, 12 °C, and 30 °C were −0.002, 0.023, and 0.030 log CFU/g/h, respectively. This observation suggests that L. monocytogenes cannot grow on chives if stored at 5 °C but can at 12 °C. This study provides scientific evidence to guide the management of microbial quality of fresh produce and fresh-cut vegetables for safer meal provision in home and eating-out settings.