Abstract A study was conducted on pre-washing vegetables with four different kinds of surfactant in the washing solution, followed by an acidic electrolyzed oxidizing microbubbles water (AEO-MB) to compare their efficacy on the decontamination of E. coli and S. Typhimurium on sweet basil and Thai mint. Three commercial surfactants (0.1% v/v) and Tween 80® were applied in pre-washing with a constant rate of shaking at 60 rpm for 3 min, then washed with 40 mg/L of AEO, oxidation reduction potential (ORP) 1130–1180 mV and pH 2.8–3.1, under the continuous generation of MB for 5 min. All surfactants showed no antimicrobial activity but greater decontamination (99.0–99.9%) was observed when two-step washing was applied. Wash water with AEO indicated the absence of microorganisms thus helping to prevent cross-contamination. Our study revealed that pre-washing helped to improve the washing efficacy and to enhance the food safety of sweet basil and Thai mint and the treatment may be suitable for application with household or commercial ready-to-eat produce.

中文翻译：

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使用商业蔬菜洗涤液的两步洗涤和电解氧化微泡水净化甜罗勒和泰国薄荷：案例研究

摘要 用四种不同表面活性剂的洗涤液对蔬菜进行预洗，然后用酸性电解氧化微泡水（AEO-MB）比较它们对大肠杆菌和鼠伤寒沙门氏菌的去污效果。甜罗勒和泰国薄荷。将三种商业表面活性剂 (0.1% v/v) 和 Tween 80® 以 60 rpm 的恒定速率振荡预洗 3 分钟，然后用 40 mg/L 的 AEO 洗涤，氧化还原电位 (ORP) 1130 –1180 mV 和 pH 2.8–3.1，在连续产生 MB 5 分钟的情况下。所有表面活性剂均未表现出抗菌活性，但在应用两步洗涤时观察到更大的去污（99.0-99.9%）。含有 AEO 的洗涤水表明不存在微生物，从而有助于防止交叉污染。