Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water

Hao, Jianxiong; Wu, Tongjiao; Li, Huiying; Liu, Haijie

doi:10.1007/s11947-016-1801-3

Cited by 29 publications

(16 citation statements)

References 30 publications

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“…Lin, et al [40] revealed that the integrity and permeability of the E. coli cell membrane was disrupted by US treatment. SAEW (ACC = 25.27 mg/L) was reported to damage the cell membrane of E. coli , S. aureus , and B. subtilis [41] . US + SAEW treatment caused the release of cell contents and the disintegration of the cell wall and plasma membrane on S. aureus bacteria [42] .…”

Section: Resultsmentioning

confidence: 99%

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Zhang

2021

Ultrasonics Sonochemistry

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Highlights Ultrasound (US) and slightly acidic electrolyzed water (SAEW) were combined. US + SAEW treatment inhibited mycelial growth and spore germination of R. stolonifer . US + SAEW treatment disrupted the cell membranes and caused the leakage of cytoplasm. US500 + SAEW50 at 40 and 55 °C increased cell membrane permeability and decreased MMP. US500 + SAEW50 at 40 °C and US300 + SAEW50 at 55 °C controlled soft rot decay in TRs.

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Section: Resultsmentioning

confidence: 99%

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Zhang

2021

Ultrasonics Sonochemistry

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“…All test microorganisms were inactivated in a short time with the application of StAEW, as proved in the literature earlier. 10,30,31 On the other hand, nearly neutral SAEW has more application areas than the StAEW, since it does not cause the dangerous Cl 2 gas formation as well as corrosion of the processing equipment. 10 In this study, SAEW and MEW were produced through 45 s of electrolysis time to obtain moderate disinfection conditions.…”

Section: Discussionmentioning

confidence: 99%

“…10,30,31 On the other hand, nearly neutral SAEW has more application areas than the StAEW, since it does not cause the dangerous Cl 2 gas formation as well as corrosion of the processing equipment. 10 In this study, SAEW and MEW were produced through 45 s of electrolysis time to obtain moderate disinfection conditions. Although both EWs had similar pH and ORP values, the inactivation effects on test microorganisms were different according to the results of the microbiological test.…”

Section: Discussionmentioning

confidence: 99%

“…9 For example, StAEW is known to have a strong bactericidal effect on the most known pathogenic bacteria with its low pH, high ORP, and FCC. 10 On the other hand, SAEW has a nearly neutral pH, lower ORP value, and FCC. The SAEW has attracted much interest, because it contains low free chlorine, has less Cl 2 gas emissions, has low corrosive effects on surfaces, and is a highly effective antimicrobial agent with limited phytotoxic effects compared to hypochlorous acid derivatives.…”

Section: Introductionmentioning

confidence: 99%

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In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye

et al. 2019

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Electrolyzed water (EW) is a widely used disinfectant agent with high oxidation–reduction potential (ORP). Although EW has been used in many areas, such as food hygiene, agriculture, and animal husbandry, the studies presented in the literature are not enough to clarify the toxic effects of EW. The aim of this study is, therefore, to produce EWs at different pH, ORP, and chlorine concentrations and to assess their safety in terms of toxicology. At the beginning of the study, the antimicrobial activity of the EW types with respect to bacteria and fungus was investigated. EWs below pH 7 were all effective in inactivating Enterococcus hirae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans completely. In vitro studies of cell cultures revealed that different concentrations of EWs were not cytotoxic for the L929 cells under 10- to 80-fold dilutions. In addition, it has been determined that produced EWs did not have irritation potential, according to the in vitro EpiDerm™, reconstituted skin irritation test in the frames of biocompatibility tests. For the mucous membrane irritation test, the hen’s egg test-chorioallantoic membrane experiment was performed, and EWs were found to have no eye irritation. In conclusion, it has been shown that produced EWs with antimicrobial efficacy were found to be safe for skin and eye according to in vitro biocompatibility study studies. Thus, the establishment of a technological infrastructure for the EW production and the use of produced EW as an effective disinfectant in the food, medical, and agricultural areas should be encouraged.

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“…SAEW is promoted widely in food preservation for its superiority in its broad spectrum of antimicrobial activity, low cost of production, convenient application, and environment-friendly usage. Furthermore, related research has confirmed that SAEW can kill Listeria monocytogenes [15] , Escherichia coli [16] , Salmonella enterica [17] and other natural microbiota on the surface of food [16,18] .…”

Section: Introduction mentioning

confidence: 89%

Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret

Huang

Zhu

Zhou

et al. 2021

International Journal of Agricultural and Biological Engineering

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This study assessed the combined effect of slightly acidic electrolyzed water (SAEW) and slightly acidic electrolyzed water ice (SAEW-ice) on the quality of pomfrets over a period of 18 d of cold storage at 4°C. A presoak for 5 min in SAEW solution (22 mg/L) was used before the pomfrets were placed on SAEW-ice (pH: 6.45; ORP: 803 mV; ACC: 18 mg/L); The changes in physicochemical properties (i.e., pH, thiobarbituric acid, total volatile basic nitrogen and texture profile), microbial loads and sensory characteristics were all analyzed. Compared with the tap water (TW) group, the total bacterial counts of the SAEW group significantly decreased by 1.27 log 10 CFU/g after immersion (p<0.05). The shelf life of the pomfrets was prolonged by 9 d by the combined treatment of SAEW and SAEW-ice during storage at 4°C . On the 18th day, the gumminess and chewiness values of the pomfrets in the SAEW+SAEW-ice group were 195 g and 3.97 mJ, respectively, which were significantly higher than those of the other groups (p<0.05). The results suggested that SAEW+SAEW-ice treatments have great potential as a novel method to maintain the quality and extend the shelf life of pomfrets during refrigerated storage.

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Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water

Cited by 29 publications

References 30 publications

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye

Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret

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