Disinfection effect on shredded cabbage by calcium oxide pellets containing ferric oxide

Abstract

In order to improve the hydration resistance and handling of calcium oxide (CaO) as an antibacterial agent, CaO pellets containing ferric oxide (Fe2O3) (COPFe) were prepared by heating the mixture of calcium carbonate and Fe2O3. The pellets could keep their shape in water for a long time, and thus the hydration resistance was markedly increased. The COPFe treatment decreased the viable counts of bacteria in shredded cabbage, and coliforms were not detected after 5 min with as little as a 0.1% COPFe treatment. During the storage of the cabbage at 4°C for 48 h, an increase in aerobe counts on shredded cabbage was observed for water treatments but not for COPFe treatment and other treatments (NaOH and sodium hypochlorite).