An ınvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms (original) (raw)
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International journal of clinical and experimental medicine, 2015
The aim of this study was to investigate the in-vitro antimicrobial activity of usage and normal concentrations of electrolyzed water in hospital. In our study, the effects of different concentrations of electrolyzed water named Envirolyte® (Industries International Ltd., Estonia) on two gram positive, four gram negative standard strains and clinical isolates of four gram negative, two gram positive, one spore-forming bacillus and Myroides spp strains that lead to hospital infections were researched. The effects of different concentrations and different contact times of Envirolyte® electrolyzed water on cited strains were researched through method of qualitative suspension tests. Petri dishes fo bacteria have been incubated at 37°C 48 hours. Bactericidal disinfectant was interpreted to be effective at the end of the period due to the lack of growth. Solutions to which disinfectant were not added were prepared with an eye to control reproduction and controlcultures were made by using...
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...
Scientific Reports
The Influence of water source on the production of slightly acidic electrolyzed water (SAEW) and its sanitization efficacy were investigated. Two different water sources (tap water (TW) and underground water (UGW)) were applied to produce slightly acidic electrolyzed water (SAEW) at same setting current, with similar electrolyte flow rate (EFR) and concentration. Properties of SAEW were evaluated based on pH, Available chlorine concentration (ACC) and oxidation-reduction potential (ORP). Methods for the optimization of SAEW production process was examined to obtain high ACC value by implanting different types of electrolytes. Effect of ACC and pH of SAEW were evaluated in vitro towards inactivate foodborne pathogens. The results indicated that TW with hardness of 29 ppm produced effectively SAEW than through UGW (12 ppm) using electrolytes. Likewise, low water hardness could be reinforced by combining HCL with a salt (NaCl or KCL). The optimized SAEW production system was determined at 4% HCl + 2.0 M KCL with EFR of 2 mL/min and 4% HCl + 3.0 M KCL with EFR of 2 mL/min resulting in higher ACC value of 56.5 and 65.5 ppm, respectively using TW. Pathogenic vegetative cells were completely inactivated within 1 min of treatment in SAEW with 20 ppm. Viability observations using Confocal and TEM Microscopy, Flow cytometry, and antimicrobial activity were carried out to confirm the sanitizing effect and cell membrane disruption. Based on the experimental results obtained, it provides a foundation for future advancement towards commercial application of SAEW in the food and agricultural industries.
EVALUATION OF ELECTROLYZED WATER AS AN ANTIMICROBIAL IN FOOD SAFETY (Atena Editora)
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.
Journal of Food Engineering, 2009
Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20°C for 30 days. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC), dissolved oxygen (DO), and bactericidal efficiency of NEW and AEW were determined during storage or before and after storage, respectively. The pH and EC of NEW and AEW remained unchanged in storage. The ORP, ACC and DO of AEW decreased 22%, 100%
Effectiveness of electrolyzed water as a sanitizer for treating different surfaces
Journal of food protection, 2002
The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 10(9) CFU/ml) of each bacterium was subjected to 9 ml of EO water or control water (EO water containing 10% neutralizing buffer) at room temperature for 30 s. Inactivation (reduction of > 9 log10 CFU/ ml) of both pathogens occurred within 30 s after exposure to EO water containing approximately 25 or 50 mg of residual chlorine per liter. The effectiveness of EO water in reducing E. aerogenes and S. aureus on different surfaces (glass, stainless steel, glazed ceramic tile, unglazed ceramic tile, and vitreous china) was also evaluated. After immersion of the tested surfaces in EO water for 5 min without agitation, populations of E. aerogenes and S. aureus were reduced by 2.2 to 2.4 log10 CFU/ cm2 and by 1.7 to 1.9 log10 CFU/cm2, respectively, whereas washing with control water resulted in a reduction of only 0.1 to 0.3...
Electrolytic Method for Deactivation of Microbial Pathogens in Surface Water for Domestic Use
Electrochemical or electrolytic disinfection is one of the emerging technologies for treating drinking water and wastewater. This method gained much attention, especially because of its practical feasibility as there is no need for addition of chemicals or generation of toxic byproducts. In addition to this, the operational cost is also low. This work is thus aimed at studying the deactivation of waterborne pathogens from lake water by electrolytic disinfection. The electrolytic disinfection unit (EDU) was designed and examined for efficiency of deactivation of microbial pathogens in raw lake water. The batch scale experiments were performed to investigate the effect of aluminum electrodes with direct current (D.C.) supply on the inactivation efficiency of index microorganisms and pathogens namely Total coliforms, Faecal coliforms, E. coli and Faecal streptococci and pathogens, namely Salmonella spp. and Shigella spp. The optimum current intensity (Ampere (A)) and contact time for 80 to 95 % inactivation of pathogen indicators and pathogens were observed to be (1A 90 minutes) and (2A 90 minutes).
Universal Journal of Microbiology Research, 2014
Fungi are the factors causing nosocomial infections but they are not considered in the first hand still, their importance is gradually increased as they are frequently detected microorganisms. We aimed to determine in vitro efficiency of electrolyzed water on different molds and yeasts. Materials and Methods-In School of Medicine Hospital of Ondokuz Mayıs University, Samsun, Turkey, the effect of electrolyzed water produced in Envirolyte (Envirolyte Industries International Ltd., Estonia) device on the yeast fungi and mold fungi in different concentrations and contact period isolated from clinical samples with qualitative suspension test method. As media Sabouraud dextrose agar, and as Dey-Engley Neutralizing broth (Sigma-Aldrich, USA) were used. Results-Envirolyte electrolyzed water was detected to be effective against all yeasts used in the study as well as Candida albicans, Candida tropicalis, Candida parapsilosis, Candida glabrata, Candida krusei, Candida lusitaniae,Trichosporon spp. and mold; Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger isolates in the concentrations of 1/1, 1/2, 1/5, 1/10 in 1 minute and other testing durations.Based upon the results we acquired, we believe that Envirolyte electrolyzed water is a cheap and easy to obtain and natural disinfectant for controlling the nosocomial infections.