Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)

Abdulsudi Issa-Zacharia^1,2, Yoshinori Kamitani³, Happiness Muhimbula² and Koichi Iwasaki³

¹Laboratory of Food Biosystems and Environment, 1-21-24 Korimoto, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan.

²Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.

³Department of Environmental Science and Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.