Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus

Zhang, Beibei; Zang, Yitian; Mo, Qingnan; Sun, Lina; Tu, Mingming; Shu, Dengqun; Li, Yanjiao; Xue, Fuguang; Wu, Guoyun; Zhao, Xianghui

doi:10.1016/j.lwt.2023.114746

Cited by 9 publications

(1 citation statement)

References 29 publications

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“…The presence of organic materials could lead to the degradation and undesired consumption of ACC, directly resulting in an ACC decrease and weakening decontamination effectiveness. Therefore, it is of great significance to evaluate ACC changes during different storage conditions and in the presence of organic materials ( Zhang, B. et al, 2023). The WHO suggests 0.7 mg/L as a guideline for chlorate concentrations in potable water, and the European Food Safety Authority (EFSA) published an opinion on the chronic and acute public health risks of dietary exposure to chlorate, resulting in a tolerable daily intake of 0.003 mg chlorate/kg body weight and an acute reference dose of 0.036 mg/kg body weight (WHO, 2017 and EFSA, 2015).…”

Section: Ew Storagementioning

confidence: 99%

Beneficial Application of Electrolyzed Water in Food Industry

2024

Egyptian Journal of Animal Health

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E lectrolyzed water (EW) is a novel technology that has arisen in recent years with potential applications in foods, mostly in microbiological features, with variations in application modalities, dipping the item in solution, where duration may be varied, and being applied in the form of spray. Additionally, EW is a potent sanitizing tool that has received a lot of attention in the food business worldwide.Due to the EW properties, its activity on microorganisms is still being explored for mechanism elucidation and potential harm, as well as its influence on intrinsic food features like as color and oxidation. This unconventional or 'green' technology aims to demonstrate the microbiological contamination control of food while exclude or not rely on the use of chemical disinfectants as chlorinated water which may result in producing little chemical/toxic residues. This review covered the use of EW in animal-derived foods, emphasizing its safety level, shelf life, and processing.

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Section: Ew Storagementioning

confidence: 99%

Beneficial Application of Electrolyzed Water in Food Industry

2024

Egyptian Journal of Animal Health

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Removal of Staphylococcus aureus using electro-fenton, UV/H2O2, and combination of electro-fenton and UV/H2O2 processes; optimization of operational parameters

Dokhani,

kheirkhah,

Kalantar-Neyestanaki

et al. 2024

Appl Water Sci

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Staphylococcus aureus (S. aureus) is an opportunistic pathogen of the gram-positive variety, known to cause a range of severe infections including cellulitis, pneumonia, osteomyelitis, endocarditis, and sepsis. These infections are associated with significant morbidity and mortality rates in both hospital and community settings. Therefore, it is important to remove S. aureus from the aqueous solution. The present study employed response surface methodology as an effective strategy to optimize the removal of S. aureus through the electro-Fenton (EF), UV/H2O2, and combination EF-UV/H2O2 processes. Under the optimized conditions, the maximum removal efficiency in the EF process of 48.5%, UV/H2O2 process of 36.2%, and combination EF-UV/H2O2 process of 100%. The optimum condition for removal efficiency using combination EF-UV/H2O2 process of 100% was attained at S. aureus concentration of 5 × 106 CFU mL−1, current density of 8.0 mA cm−2, H2O2 dosage of 170 µL L−1, and 2 lamps UV during 7.0 min. Both the production of •OH in the EF and UV/H2O2 process and the additive oxidation effect of UV/H2O2 are the main reasons for the better performance of combination EF-UV/H2O2 process. The results indicate that the EF-UV/H2O2 process is highly promising and environmentally sustainable method for treating wastewater samples contaminated with S. aureus.

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Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Du,

Tian,

et al. 2024

Food Research International

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Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus

Cited by 9 publications

References 29 publications

Beneficial Application of Electrolyzed Water in Food Industry

Beneficial Application of Electrolyzed Water in Food Industry

Removal of Staphylococcus aureus using electro-fenton, UV/H2O2, and combination of electro-fenton and UV/H2O2 processes; optimization of operational parameters

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

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