Changes of Microorganisms on Edible Flowers after Treatment with Electrolyzed Acidic Water

Abstract

　Microorganisms have been reported to exist in many edible flowers and leafy vegetables. The total viable bacterial counts (TVBC) in edible flowers and leafy vegetables have been reported to have reduced after treatment with electrolyzed acidic water (EAW). In this study, we determined TVBC in chrysanthemum, roses, and flower of perilla during 2 days holding after treatment. We performed the following 3 treatments in all flowers: washing with EAW, washing with purified water, and no treatment. EAW treatment was reduced to one-tenth values immediately after treatment, however, TVBC of all materials increased to the same levels after 2 days holding of all materials. We clarified that EAW indicated the best effectiveness for reducing microorganisms, and it had better use edible flowers immediately after EAW treatment.