Sanitization Efficacy of Slightly Acidic Electrolyzed Water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in Comparison with Different Water Hardness (original) (raw)
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EVALUATION OF ELECTROLYZED WATER AS AN ANTIMICROBIAL IN FOOD SAFETY (Atena Editora), 2023
La inocuidad de los alimentos está basada en una serie de medidas que permiten facilitar la implementación de un sistema para la protección de la salud del consumidor; es por ello que controlando los peligros potenciales y significativos en las diferentes etapas de la cadena agroalimentaria se puede garantizar el comercio de alimentos confiables, por ello se usó el agua electrolizada, que se fundamenta en una tecnología electroquímica, donde se obtienen por la electrolisis en el ánodo agua electrolizada acida y por el cátodo agua electrolizada reducida, el objetivo de este trabajo es evaluar el uso del ácido hipocloroso, compuesto activo obtenido por la electrólisis del agua, como antimicrobiano para reducir la contaminación en los alimentos, para ello se estandarizaron los parámetros de los dos tipos de agua generadas, se analizó la efectividad del ácido hipocloroso para los microorganismos Salmonella sp, empleando las técnicas de método horizontal ISO 6579:2017, para los microorganismos, los resultados evidencian un halo de inhibición microbiológica de 2 cm en la aplicación del sensidisco impregnado con agua electrolizada ácida pH 3,4 (A) y 1 cm en sensidisco impregnado con hipoclorito de sodio pH5 (B), demostrando que no hay diferencia significativa, entre el uso de este antimicrobiano que se podría aplicar para los alimentos, como desinfectante amigable con el ambiente y disminuir perdidas y desperdicios de alimentos.
Frontiers in Microbiology, 2022
Slightly acidic electrolyzed water (SAEW) has been recently proposed as a novel promising sanitizer and cleaner in the agricultural and food industries. However, several factors, including water hardness, were considered to strongly affect the physical properties and sanitization efficacy of SAEW. To study the effect of water hardness on the SAEW production, we evaluated the production properties and sanitization effect of SAEW, which was generated from water sources in 16 representatively geographical locations of South Korea. The results showed that the hardness of water sources from Kangwon-do, Jeollanam-do, and Daegu was 22–41 ppm; that from Busan, Gyeongnam-do, Gwangju Bukgu was 80–443 ppm, and that from seven other locations was 41–79 ppm. SAEW is produced from water hardness less than 50 ppm and greater than 80 ppm was beyond the accepted pH range (5.0–6.5). Notably, high-hardness water (>80 ppm) containing 5% HCl could be used to produce SAEW with accepted pH. The SAEW ge...
Antimicrobial Efficacy of Slightly Acidic Electrolyzed Water on Some Vegetables
2017
Slightly acidic electrolyzed water (SAEW) a type of electrolyzed water (pH of 5.0-6.5, ORP 800-900 mV, ACC 10-30 ppm and high HClO) and it is currently gaining popularity as a sanitizer in the food industry to reduce microbial populations on foods. This study covers the results of researches related to SAEW washing on some vegetables for microbial reduction. There are limited number of research studies regarding antimicrobial effect of SAEW and improvement microbial reduction in the decontamination washing of vegetables with using SAEW. In last five years, the new hurdle treatment which enhanced the microbial reductions compared to SAEW treatment alone and combined with ultrasound were carried out. Microbial reductions of total viable counts, mould and yeast counts, inoculated E. coli, and L. monocytogenes were in the range of 0.5-1.5 and 1.0-2.1 log cfu/g on different vegetables such as lettuce, cabbage, spinach, pepper and tomato with using SAEW (pH 5.0-6.5, ORP 500-950, 21-34 ACC...
Food Control
Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage. A few simpler antimicrobial technologies that are also based on the application of a mild electrical current have been recently marketed to food retail and service customers claiming to have sanitizing properties for controlling bacteria. The objective of this study was to determine the sanitizing effect of some of these commercial technologies on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica and compare them with sterile water, generated ECAWgenerated with a pilot size electrolyzing unit, and salt solutions sprayed using commercial device sprays. A concentration of 100 mg/L ECAW had sanitizing effects of at least 5 log CFU/mL reductions on liquid culture and more than 4 log CFU/coupon reductions for E. coli O157:H7, L. monocytogenes and Salmonella dried on stainless steel surface, respectively. No bacterial cells were detected by direct plate counting post-ECAW treatment. In contrast, the treatment of liquid cultures with any of the commercial technologies tested resulted in non-significant bacterial cell reductions greater than 0.5 log CFU/mL. Similarly, when cells had been dried on metal surfaces and treated with any of the water generated with those technologies, no reductions were observed. When the manufacturer’s instructions were followed, the reduction of cells on surface was largely due to the physical removal by cloth-wiping after water fraction application. These results indicate that treatment with any of these portable technologies had no noticeable antimicrobial activity. These results would be helpful for guiding consumers when choosing a right sanitization to ensure food safety.
The aim of this study was to develop and evaluate the characteristics and performance of a portable electrolytic sanitising unit. Free available chlorine (FAC), oxidation-reduction potential, and pH of elec-trolysed water were measured. Response surface methodology coupled with a Box-Behnken design was used to describe the input-output relationship and optimise FAC production. A partial catholyte solution was reintroduced to electrolysis for generating neutral electrolysed water. The result found that RuO 2-IrO 2 /TiO 2 electrode was very effective. A FAC concentration of 4 mg/L achieved >2 log CFU/mL reduction, while a FAC concentration of 40 mg/L achieved >6 log CFU/mL reduction in Escherichia coli O157:H7 and Listeria monocytogenes BAA-839. The developed sanitiser had a pH of 7.08 ± 0.08, and the commercial sanitiser had a pH of 3.77 ± 0.18. The developed sanitiser had similar bactericidal effects as the commercial sanitiser. The results revealed that the developed sanitising unit is promising for the control of foodborne pathogens.
PeerJ, 2020
Bacterial inactivation is a crucial aspect of sanitation and hygiene. The effectiveness of slightly acidic electrolyzed water (SAEW) for reduction or removal of Escherichia coli, Pseudomonas aeruginosa and Staphylococcus epidermidis was evaluated. The bactericidal activity of SAEW and sodium hypochlorite (NaOCl) against E. coli and P. aeruginosa were compared through in vitro experiments. The effectiveness of SAEW spray was tested against S. epidermidis. Results showed that SAEW had a more powerful bactericidal activity than NaOCl at the same available chlorine concentrations. For E. coli, SAEW decreased the bacterial counts from 8.4 log10 CFU/mL to less than 3.9 log10 CFU/mL; NaOCl with the same available chlorine of 0.5 mg/L, caused a decrease from 8.4 log10 CFU/mL to 7.1 log10 CFU/mL. For P. aeruginosa, SAEW caused bacterial counts to decrease from 8.5 log10 CFU/mL to less than 4.1 log10 CFU/mL against 8.5 log10 CFU/mL to 6.2 log10 CFU/mL for NaOCl with the same available chlorin...
We developed a portable flow-through, electrochemical sanitizing unit to produce near neutral pH electrolyzed water (producing NEW). Two methods of redirecting cathode yields back to the anode chamber and redirecting anode yields the cathode chamber were used. The NEW yields were evaluated, including: free available chlorine (FAC), oxidation-reduction potential (ORP), and pH. The performances of 2 electrodes (RuO 2-IrO 2 /TiO 2 and IrO 2-Ta 2 O 5 /TiO 2) were investigated. The unit produced NEW at pH 6.46 to 7.17, an ORP of 805.5 to 895.8 mV, and FAC of 3.7 to 82.0 mg/L. The NEW produced by redirecting cathode yields had stronger bactericidal effects than the NEW produced by redirecting anode yields or NEW produced by mixing the commercial unit's anode and cathode product (P < 0.05). Electron spin resonance results showed hydroxyl free radicals and superoxide anion free radicals were present in the NEW produced by developed unit. The NEW generator is a promising sanitizing unit for consumers and the food industry to control foodborne pathogens. Practical Application: Current commercial NEW-producing units are quite large and are not convenient for family using. The developed portable flow-through, NEW-producing unit has great potential in a wide range of applications, such as organic farm, households, and small food industries. The examined sanitizing treatments showed effective control of Escherichia coli O157:H7 and Listeria monocytogenes.
Subrota Hati, Surajit Mandal, P. S. Minz, Shilpa Vij, Yogesh Khetra, B. P. Singh, Dipika Yadav
Electrolyzed Oxidized Water (EOW) is produced by passing a diluted salt solution through an electrolytic cell, having anode and cathode electrodes. The anode and cathode are separated by a bipolar membrane. Negatively charged ions—chloride and hydroxide in the diluted salt solution move to anode to give up electrons and become gas (O2, Cl2) and hypochlorous acid and having redox potential of +700 to +800 mV with pH 4.0. It has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. EOW, also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. It is easy to handle and suitable for the sanitation of the plant and decontamination of foods. Electrolyzed water has been tested and used as a disinfectant in...
Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation
Processes, 2021
Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.