Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger

Tang, Wenwei; Zeng, Xin; Zhao, Yusheng; Ye, Guoqing; Wen-chi, Gui; Ni, Yaming

doi:10.1007/s10068-011-0123-5

Cited by 28 publications

(17 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a previous study, the sporicidal effect of EO water on B. subtilis var. niger ATCC 9732 achieved 7.1 log reductions for AEW treatment at 160 mg/L ACC for 60 min or 191 mg/L for 20 min at initial spore counts of 7.1 log CFU/mL (Tang and others ). However, in our study, 4.45 log reductions of B. subtilis was obtained with AEW treatment at 120 mg/L ACC for 2 min, while SAEW at the same treatment condition achieved nondetectable level.…”

Section: Resultsmentioning

confidence: 98%

“…Slightly acidic electrolyzed water (SAEW) with a pH of 5.0 to 6.5 is produced by electrolysis of hydrochloric acid or a mixture of anode solution and cathode solution, and it contains mostly in the form of hypochlorous acid which has greater bactericidal effect than that of hypochlorite ion and chlorine gas. EO water has been widely used to inactivate or eliminate foodborne pathogens (Zhang and others ; Hung and others ; Kim and Hung ; Jadeja and others ; Pangloli and Hung ; Jadeja and Hung ; Wang and others ), viruses (Hao and others ; Tamaki and others ), bacterial spores (Kim and others ; Tang and others ) and biofilm (Ozaki and others ; Sun and others ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Zhang

Jadeja

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1, 2, 3, 4, 5, and 6 min were tested on Bacillus subtilis and Bacillus cereus spores in suspension and on carrier with or without organics. The reduction of spore significantly increased with increasing ACC and treatment time (P < 0.05). Nondetectable level of B. cereus spore in suspension occurred within 2 min after exposure to both EO waters containing 120 mg/L ACC, while only SAEW at 120 mg/L and 2 min treatment achieved >6 log reductions of B. subtilis spore. Both types of EO water with ACC of 60 mg/L and 6 min treatment achieved a reduction of B. subtilis and B. cereus spores to nondetectable level. EO water with ACC of 80 mg/L and treatment time of 3 min on carrier test without organics addition resulted in reductions of B. subtilis spore to nondetectable level. But, addition of 0.3% organics on carrier decreased the inactivation effect of EO water. This study indicated that EO water was highly effective in inactivation of B. subtilis and B. cereus spores in suspension or on carrier, and therefore, rendered it as a promising disinfectant to be applied in food industry.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Zhang

Jadeja

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Wenwei Tang et al . 42 found that electrochemical oxidizing water (EOW) could strengthen membrane permeability, improve the conductivity of suspension and cause leakage of K + and protein out of Bacillus subtilis cells. They found that the cell wall and membrane were damaged, which provides a potential explanation for how SAEW may act.…”

Section: Discussionmentioning

confidence: 99%

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Wang

Chen

et al. 2017

Sci Rep

View full text Add to dashboard Cite

Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.

show abstract

“…Conductivity of the untreated and cold plasma treated bacteria cell suspensions was measured using the TDS & EC Multimeter (Germany;Tang et al, 2011).…”

mentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Safety

View full text Add to dashboard Cite

The mechanisms of inactivation against Gram‐negative bacteria (GNB) including Pseudomonas aeruginosa, Escherichia coli, and Vibrio parahaemolyticus, and Gram‐positive bacteria (GPB) involving Listeria monocytogenes and Staphylococcus aureus, by dielectric barrier discharge cold atmospheric plasma were elucidated. Both GNB and GPB were exposed to treatment with cold plasma produced from argon/oxygen mixture (90:10) as the working gas for different treatment times (1, 2.5, and 5 min). Survival counts were reduced with augmenting treatment time (TT; p < .05). All tested bacteria were not detected after TT of 5 min. There was an irreversible poration in cell wall of GNB. Meanwhile, GPB were partially shrunken after TT of 5 min. Therefore, irreversible cell wall damage, oxidation, and release of intracellular compounds including lipids, proteins and DNA were the proposed mode of action of cold plasma against GNB, whereas, oxidation and release of intracellular components played a major role in GPB. Practical applications This current research provides background knowledge about the bacterial inactivation efficacy of cold plasma, which could be used as a nonthermal technology for assuring food safety and for extending the shelf‐life of food.

show abstract

Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger

Cited by 28 publications

References 16 publications

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism

Contact Info

Product

Resources

About