# Neutral Electrolyzed Water as Sanitizer Solution in Fresh Foods: The Strawberry as a Study Model

## TL;DR

This study shows that Neutral Electrolyzed Water (NEW) can safely sanitize strawberries without affecting their quality or taste.

## Contribution

NEW is shown to be an effective and safe alternative to traditional sanitizers for preserving strawberries.

## Key findings

- NEW reduced Salmonella and E. coli counts on strawberries to safe levels comparable to NaClO.
- NEW preserved sensory attributes like appearance, odor, and flavor better than NaClO.
- Physicochemical properties of strawberries were not significantly altered by NEW treatment.

## Abstract

Strawberries are a very fresh product, but they pose food safety concerns. In the present work, the conservative effect of Neutral Electrolyzed Water (NEW) on strawberries was evaluated on contaminated berries with Salmonella Typhimurium ATCC 13311 and Escherichia coli O157:H7. In addition, the treated fruit underwent physicochemical analysis, evaluating color, pH, titrable acidity, reducing sugar, soluble solids, total phenolic compounds, and vitamin C content. The effects of NEW on strawberries were compared with those caused after treatment with NaClO and saline solutions; all evaluated solutions were applied by spraying. Subsequently, sensory analysis was performed to identify differences between treatments. NEW and NaClO showed similar in vitro bactericidal effects against E. coli, and for Salmonella Typhimurium, NEW and NaClO decreased their counts to 9.3 log CFU/mL and 5.16 log CFU/mL, respectively. When both solutions were sprayed on contaminated strawberries, S. Typhimurium counts were decreased to 1.9 log CFU/mL and 1.29 log CFU/mL with NEW and NaClO, respectively, and the E. coli counts were 2.12 log CFU/mL and 1.31 log CFU/mL, respectively. This work includes physicochemical properties of treated strawberries and a sensory study to identify how treatments affect fruit characteristics. The physicochemical properties of the treated strawberries were not affected statistically significantly. Sensory analysis revealed that although oxidizing sanitizers (NEW or NaClO) modified the overall sensory profile of strawberries, NEW-treated samples preserved key desirable attributes such as uniform appearance, fresh odor intensity, and characteristic strawberry flavor, without generating pronounced off-odors or unacceptable taste alterations. These results indicate that NEW is a promising postharvest sanitizing alternative capable of ensuring microbial safety while maintaining sensory quality relevant to consumer acceptance.