A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves

Ogunniyi, Abiodun D.; Tenzin, Sangay; Ferro, Sergio; Venter, Henrietta; Pi, Hongfei; Amorico, Tony; Deo, Permal; Trott, Darren J.

doi:10.1016/j.fm.2020.103614

Cited by 15 publications

(9 citation statements)

References 20 publications

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“…Similarly, for yeasts and moulds count, AEW were more effective compared to conventional chlorine treatments. These findings agree with other studies (Koide et al ., 2009; Ding et al ., 2015; Ogunniyi et al ., 2021). Overall, dipping duration in AEW at a given concentration had no significant impact ( P > 0.05) on treatment efficacy.…”

Section: Resultsmentioning

confidence: 99%

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Nyamende

Belay

Keyser

et al. 2021

Int J of Food Sci Tech

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Providing consumers with fresh and safe fruit can greatly increase their access to recommended daily intake of phytonutrients. Thus, this study investigated the impact of dipping in alkaline electrolyzed water (AEW) and dipping duration on the physicochemical, phytonutrients and microbial load on 'Granny Smith' apples. Apples treated with AEW (200 and 300 mg L À1 ) were compared to sodium hypochlorite (NaOCl, 200 mg L À1 ) and to non-treated (control) under dipping durations of 10 and 15 min. Apples treated with AEW maintained titratable acidity (TA) and total soluble solids (TSS) compared to other treatments (P > 0.05). Interaction of treatments and storage duration had a significant impact (P ≤ 0.05) on total phenolics and flavonoids contents. Apples treated with AEW better maintained antioxidant capacity compared to control. Treatments with AEW resulted in %2 Log reduction in total aerobic mesophilic bacteria (4.1 Log CFU cm À2 to 2.2 Log CFU cm À2 ) and < 1 Log reduction for yeasts and moulds (3.9 Log CFU cm À2 to 2.7 Log CFU cm À2 ). This study demonstrated the efficacy of electrolyzed water treatment as an alternative to conventional pack-house practices for apple fruit.

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Section: Resultsmentioning

confidence: 99%

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Nyamende

Belay

Keyser

et al. 2021

Int J of Food Sci Tech

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“…EW has a significant effect on the removal of major human food‐borne pathogens ( Listeria monocytogenes , Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis , etc) in fresh F&V. Ogunniyi et al . (2021) compared the effect of NEW and peroxyacetic acid‐based sanitiser (Ecolab Tsunami® 100) in reducing the total microbial load ( Escherichia coli , Salmonella Enteritidis and Listeria innocua ) on baby spinach leaves. The results showed that NEW and Ecolab Tsunami® 100 treatments were effective in reducing the bacterial loads on the leaves compared to untreated and tap water treatments.…”

Section: Application Of Electrolysed Water In Fruits and Vegetablesmentioning

confidence: 99%

“…Washing with chlorine poses risks of generating harmful by-products such as trihalomethanes, endangering the health of consumers (Fan et al, 2021). O 3 and UV irradiation cause adverse alterations in sensory characteristics and loss of nutrients (Pandiselvam et al, 2020). US treatment has disadvantages such as high cost and potential harm to the human auditory system (Azam et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Guo

Kang

et al. 2022

Int J of Food Sci Tech

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Summary Fruits and vegetables (F&V) provide people with a variety of essential vitamins, antioxidants and dietary fibre, thus constituting integral components of human diet. With the surge of interest in F&V, their consumption ratio has kept increasing in recent years. Unfortunately, microorganisms and pesticide residues on the surfaces of F&V may be hazardous to humans. As an emerging technology, electrolysed water (EW) shows great application potential in reducing these hazards. EW treatment not only effectively removes microorganisms from F&V but also degrades pesticide residues on their surfaces. In addition, EW treatment affects the physiological metabolism of harvested F&V, which is conducive to maintain their sensory quality and nutritional value. This article reviews the principles of EW preparation, advantages and disadvantages, and the application of EW in F&V in the last decade, including disinfection of irrigation water, removal of pesticide residues, disinfection after harvest its effects on physicochemical parameters and enzyme activity of F&V, etc. Moreover, the combination of EW and other technology, including ozone, short‐time heat treatment, ultraviolet irradiation and ultrasound, to further improve the quality control effects of F&V is discussed.

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“…The disinfection efficacy of SAEW treatment on wheat grains and pea sprout was also studied, and the total number of bacteria was reduced by approximately 0.65 to 1.58 log reductions, respectively [23,49]. Ogunniyi et al reported that NEW was applied as a viable alternative to chemically based sanitizers for post-harvest treatment of spinach leaves [48].…”

Section: Application Of Ew In Fruits and Vegetablesmentioning

confidence: 99%

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Yan

Chelliah

et al. 2021

Processes

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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.

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A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves

Cited by 15 publications

References 20 publications

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

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