Volume 2, Issue 3 (September 2017)
J Environ Health Sustain Dev 2017, 2(3): 326-332 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Hashemi H. Comparison of the Effect of Perchlorine, Sodium Hypochlorite, and Electrochemical Method on Disinfection of Vegetables. J Environ Health Sustain Dev 2017; 2 (3) :326-332
URL: http://jehsd.ssu.ac.ir/article-1-81-en.html
URL: http://jehsd.ssu.ac.ir/article-1-81-en.html
Research Center for Health Sciences, Institute of Health, Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran.
Abstract: (2857 Views)
Introduction: Many vegetables are eaten raw which can lead to the prevalence of food borne diseases if not properly sanitized. The aim of this study was to compare the effect of chlorine, bleach and multioxidant solution in disinfection of edible vegetables.
Materials and Methods: In this experimental study, 100 g of vegetables (lettuce, basil and mint) was disinfected by sodium hypochlorite, chlorine, and multioxidant solution at a concentration of 200 mg/L in 5, 10,15 and 20 min. Microbial load analysis was performed using SPSS-20 software with paired t-tests and ANOVA.
Results: Coliforms reduction in mixed vegetables using chlorine, sodium hypochlorite and electrochemical solution were 1.07-1.47, 0.67-1.39 and 2.17-2.47, respectively. For lettuce, coliforms were reduced to 0.77-1.47, 0.57-1.33 and 2.17-2.43 log/100g. After disinfection of mint using chlorine, sodium hypochlorite and electrochemical solution, coliforms were reduced to 1.07-2.17, 0.95-1.77 and 2.47 log/100g and after Basil disinfection, coliforms were reduced to 0.87-1.87, 0.83-1.39 and 2.47 log/100g, respectively.
Conclusion: With increasing concentrations of disinfectants dose, inactivation of bacteria was done in less time. Electrochemical method is the suitable option to disinfect vegetables at home and emergencies.
Materials and Methods: In this experimental study, 100 g of vegetables (lettuce, basil and mint) was disinfected by sodium hypochlorite, chlorine, and multioxidant solution at a concentration of 200 mg/L in 5, 10,15 and 20 min. Microbial load analysis was performed using SPSS-20 software with paired t-tests and ANOVA.
Results: Coliforms reduction in mixed vegetables using chlorine, sodium hypochlorite and electrochemical solution were 1.07-1.47, 0.67-1.39 and 2.17-2.47, respectively. For lettuce, coliforms were reduced to 0.77-1.47, 0.57-1.33 and 2.17-2.43 log/100g. After disinfection of mint using chlorine, sodium hypochlorite and electrochemical solution, coliforms were reduced to 1.07-2.17, 0.95-1.77 and 2.47 log/100g and after Basil disinfection, coliforms were reduced to 0.87-1.87, 0.83-1.39 and 2.47 log/100g, respectively.
Conclusion: With increasing concentrations of disinfectants dose, inactivation of bacteria was done in less time. Electrochemical method is the suitable option to disinfect vegetables at home and emergencies.
Type of Study: Original articles |
Subject:
Special
Received: 2017/03/20 | Accepted: 2017/07/10 | Published: 2017/09/20
Received: 2017/03/20 | Accepted: 2017/07/10 | Published: 2017/09/20
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
