Different electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse.

Microorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlorine's propensity to react with organic matter, forming potentially toxic compounds, has led to its restriction or outright prohibition in several European countries. Therefore, this study aims to assess various washing methods, emulating packinghouse conditions, utilizing diverse forms of electrolyzed water to impede microbial proliferation and significantly enhance the food's shelf life. The subject of investigation was cherry tomatoes. The findings revealed that electrolyzed water containing NaCl exhibited superior efficacy compared to electrolysis with Na(2)SO(4). Both forms of electrolyzed water demonstrated noteworthy effectiveness in inhibiting microorganisms, resulting in a reduction of 2.0 Log CFU mL(-1) for bacteria and 1.5 Log CFU mL(-1) for fungi. The electrolyzed water also exhibited a comparable capability to free chlorine in removing fecal coliforms from the tomato surfaces. Notably, both electrolyzed water treatments extended the shelf life of cherry tomatoes by at least three days, accompanied by minimal or negligible residues of free chlorine. Consequently, the electrolyzed water formulations proposed in this study present themselves as promising alternatives to traditional packinghouse sanitizers. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-023-05882-1.