2010 1 1

7 2 16 2 2

06in 3 3

錆 錆 06in 4 4

0.1 5 5

HCl Cl NaOH H Cl O 2 H H 2 O NaCl Na OH H 2 O NaCl 2010 6 6

ph3.0 30 mg/l 30 1 O-157 H7 2010 7 7

100 Cl 80 60 40 20 HClO ClO CL ph 10 100,000ppm 12 01 2 3 4 5 6 7 8 9 10 11 ph 2010 8 8

Available chlorine concentration. (mg/l) 1000 100 10 1 ACC HClO 200ppm mg/l 100ppm mg/l ph 8.5 9 9.5 10 10.5 11 ph 100mg/L ppm 2010 9 9 6 5 4 3 2 1 0 Concentration of HC O as C 2 (mg/l

2010 10 10

100mg/L ppm 10 200mg/L ppm 5 ph5-8 2010 11 11

ph Log reduction (log CFU/g), 2.5 2 1.5 1 0.5 0 c 5 c 10 e 10 b 10 a 10 c 5 b 5 b a 5 a 5 5 ph3 ph4 ph5 ph7 ph8.5 ph10 Rinsing water's ph d 10 ACC200mg/L-5min ACC100mg/L-10min c 10 ph 2010 12 12

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 1 / 12 < > 2 50 500 20 2 ph 2.7 ACC 31mg kg ph9.1 ACC 200mg kg 10 ppb 5 ppb 13

200mg/kg-5 10,30 Log /Gor cm 2 OX-10S 10 OX-30S 30 14 14

24 48 15 15

β Effects on quality of Carrot Appearance & Nutritive Value βcarotin carrot was cut into 2 to 3 mm. Data show βcarotin (mg) /100 g 4.00 3.80 3.60 3.40 3.62 3.75 3.68 3.69 mg/100g f.w 3.20 3.00 2.80 2.60 2.40 2.20 2.00 Each test was conducted for 10 times Acidic Water ph 2.5,ORP 1150mV,ACC 42.3ppm Sodium Hypochlorite ph 9.3,ORP 648mV,ACC 153.6ppm Tap Water ph 7.0,ORP 426mV,ACC 0.3ppm 2.79 3.19 3.02 2.53 2.25 2.14 (min) No visual difference was confirmed right after the treatments. 16

C Effects on quality of Cabbage Appearance & Nutritive Value Vitamin C cabbage was cut into 2 to 3 mm. Data show Vitamin C (mg) /100 g mg/100g f.w 42.00 40.00 38.00 36.00 34.00 32.00 39.98 38.1 5 35.87 35.08 Each test was conducted for 10 times Acidic Water 35.08 ph 2.5,ORP 1150mV,ACC 42.3ppm Sodium Hypochlorite ph 9.3,ORP 648mV,ACC 153.6ppm Tap Water ph 7.0,ORP 426mV,ACC 0.3ppm 34.88 33.35 32.60 34.53 32.07 32.07 30.00 (min) No visual difference was confirmed right after the treatments. 17

18

19

20

3 200 mg L 175 150 125 100 75 50 25 0 5 10 15 Log CFU 6.0 5.0 4.0 3.0 2.0 1.0 5 10 15 10L 21

3 Log CFU 5.0 4.0 3.0 2.0 1.0 Log CFU 5.0 4.0 3.0 2.0 1.0 22

Effect of heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce Aerobic mesophilic bacteria (log CFU/g) 8 7 6 5 4 3 2 Before treatment 2.5 4.1 2.3 Results are mesn sem, n=9. HC11 Hot (50 ) AlEW 1 min + Cold (4 )AcEW1min HC55 Hot (50 ) AlEW 5 min + Cold (4 )AcEW5min HDC11 Hot (50 ) Distilled Water1 min + Cold (4 )AcEW1min HDC55 Hot (50 ) Distilled Water 5 min + Cold (4 )AcEW5min AcEW 1: AcEW 1min, AcEW 5: AcEW 5 min 4.0 Log CFU/g Log reduction 0.8 1.8 HC11 HC55 HDC11 HDC55 AcEW1 AcEW5 5 4 3 2 1 0 Log reduction 50 50 1.5-2 23

-20 30mg/L 100mg/L-10 β 2448 24 24

25

26

27

1 ml 10 ml 5g 10 ml 28

50 60 50 12 29

Floor washer in supermarket Store s food floor supermarket Store s stationary floor supermarket Cleaning Level Log(RLU)/100cm 2 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0 a b Food Court c Type of Rinsing Floor d Stationary Before rinsing Detergent SALEW de e 30

BOD COD T-N T-P mg/l mg/l mg/l mg/l Standard value 120 120 60 8 SACEW 2.5 ND 0.4 ND SALEW 2.7 ND 0.4 ND Neutral detergent 160 78 33 0.02 Strong Alkaline detergent 19000 2400 1700 2 Palm based detergent 310 110 6.9 0.02 BOD: Biochemical oxygen demand COD: Chemical oxygen demand T-N: Total nitrogen contents T-P: Total phosphorus contents ND: Under the detection value for the test equipment

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