The objective of the present study was to determine the effect of organic materials on chlorine concentration through in vitro assays to identify the most critical organic material affecting the sanitization of slightly acidic electrolyzed water (SAEW) during washing process. Organic materials (100–1000 mg/L) were added into SAEW solution and consumption of free chlorine was recorded. Inactivation of pathogens was performed in present of these organic materials. Depletion of free chlorine and sanitization efficacy of SAEW were determined during vegetables and meats samples washing processes. Results of this study showed that protein compounds had more detrimental effects on sanitization efficacy than lipids and carbohydrates. In the presence of carbohydrate and lipid compounds, pathogen population were decreased below the detection limits within 3 min. However, SAEW effect was decreased with increasing protein concentration. During simulation of washing processes, free chlorine was more quickly consumed in reactions containing organic materials for meats compared to those for vegetable produce. However, such difference in chlorine depletion did not significantly influence bacterial reduction between meats and vegetable produce. These results indicate that the optimization of SAEW washing should consider both the amount and the type of organic materials constituting the fresh produce.

本研究的目的是通过体外测定有机材料对氯浓度的影响分析方法以鉴定在洗涤过程中影响微酸性电解水（SAEW）消毒的最关键有机材料。将有机物质（100–1000 mg / L）添加到SAEW溶液中，并记录游离氯的消耗量。在这些有机材料的存在下使病原体失活。在蔬菜和肉类样品的洗涤过程中，测定了游离氯的消耗量和SAEW的消毒效果。这项研究的结果表明，与脂类和碳水化合物相比，蛋白质化合物对消毒效果的危害更大。在存在碳水化合物和脂质化合物的情况下，病原菌种群在3分钟内降至检测限以下。但是，SAEW效应随着蛋白质浓度的增加而降低。在模拟洗涤过程中，与蔬菜产品相比，含有肉类有机物质的反应中的游离氯消耗更快。但是，这种氯耗竭差异并没有显着影响肉类和蔬菜产品之间细菌的减少。这些结果表明，优化SAEW洗涤应同时考虑构成新鲜农产品的有机材料的数量和类型。