Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)

Stefanello, Andrieli; Magrini, Lísia Nicoloso; Lemos, Jéssica Gonçalves; Garcia, Marcelo Valle; Bernardi, Angélica Oliver; Cichoski, Alexandre José; Copetti, Marina Venturini

doi:10.1016/j.ijfoodmicro.2020.108856

Cited by 15 publications

(16 citation statements)

References 50 publications

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“…The antifungal ability of HRM strains was evaluated when exposed to different reagents, including AEW and five liquid commercial disinfectants. The results show that efficacy increased when the concentration of EW was increased [71]. WAEW with ACC (102 mg/L, pH 3.9) produced by the saturated NaCl solution exhibited inhibitory effects on P. digitatum.…”

Section: Antifungalmentioning

confidence: 91%

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review

Chen

Wang

2022

Molecules

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Electrolyzed water (EW) is a new type of cleaning and disinfecting agent obtained by means of electrolysis with a dilute sodium chloride solution. It has low cost and harm to the human body and is also friendly to the environment. The anode produces acidic electrolyzed water (AEW), which is mainly used to inhibit bacterial growth and disinfect. The cathode provides basic electrolyzed water (BEW), which is implemented to promote human health. EW is a powerful multifunctional antibacterial agent with a wide range of applications in the medicine, agriculture, and food industry. Studies in vitro and in vivo show that it has an inhibitory effect on pathogenic bacteria and viruses. Therefore, EW is used to prevent chronic diseases, while it has been found to be effective against various kinds of infectious viruses. Animal experiments and clinical trials clearly showed that it accelerates wound healing, and has positive effects in oral health care, anti-obesity, lowering blood sugar, anti-cancer and anti-infectious viral diseases. This review article summarizes the application of EW in treating bacteria and viruses, the prevention of chronic diseases, and health promotion.

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Section: Antifungalmentioning

confidence: 91%

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review

Chen

Wang

2022

Molecules

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“…Consistent with the findings of Salomão et al [47], who applied this sanitizer to apples inoculated with Penicillium spp., a higher reduction was achieved by increasing the concentration from 50 to 200 mg/L. In a study conducted by Bernardi et al [36], higher concentrations of sodium hypochlorite were applied than typically recommended, demonstrating that this agent was effective only at concentrations of at least 5000 ppm against Hyphopichia burtonii and 10,000 ppm for P. roqueforti, Penicillium paneum, and Aspergillus pseudoglaucus, with exposures of 15 min.…”

Section: Factors Influencing the Efficacy Of Sodium Hypochloritementioning

confidence: 98%

“…The permissible maximum concentration of sodium hypochlorite for use on food contact surfaces typically ranges from 0.005 to 0.02% (50 to 200 parts per million) and 0.05 to 0.08% (500 to 800 parts per million) in non-food contact areas. However, efficacy tests on non-food contact surfaces have indicated that while sodium hypochlorite effectively combats bacteria and yeasts, it is unable to achieve a 4-log inactivation of fungal spores for most tested species [16,18,36,37], including dry-meat spoilage fungal species [17]. This specified concentration is outlined in legislation for assessing the efficacy of sanitizers permitted for use in the food industry.…”

Section: Sodium Hypochloritementioning

confidence: 99%

“…This specified concentration is outlined in legislation for assessing the efficacy of sanitizers permitted for use in the food industry. Considering these results, sodium hypochlorite may not be an adequate choice in industries aiming for fungal inactivation, as it exhibits limited effectiveness in controlling fungal contamination [36][37][38].…”

Section: Sodium Hypochloritementioning

confidence: 99%

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Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

Silva,

Bernardi,

Garcia

et al. 2024

Fermentation

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Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.

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“…Figure 1 shows a schematic diagram of electrolyzed water manufacturing. This process creates cheaper, safer, and more effective products compared to dangerous synthetic chemical preservatives such as acetic acid, sodium hypochlorite, and glutaraldehyde [42]. In this review, some of the important characteristics of electrolyzed water will be elucidated, i.e., its antimicrobial, physical, and chemical properties; functional characteristics; and its utilization in food industries such as poultry, fruits and vegetable, egg, and seafood processing.…”

Section: Introductionmentioning

confidence: 99%

Application of Electrolyzed Water in the Food Industry: A Review

et al. 2022

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Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

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Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)

Cited by 15 publications

References 50 publications

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review

Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

Application of Electrolyzed Water in the Food Industry: A Review

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