Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

Rahman, S. A.; Ding, Tian; Oh, Deog‐Hwan

doi:10.1016/j.ijfoodmicro.2010.03.020

Cited by 118 publications

(61 citation statements)

References 23 publications

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“…However, the results should be interpreted with precaution because of the range of temperatures applied during tests. While in the "in vitro" test no significant differences were observed between 4 and 23°C for common pathogenic bacteria, differences were detected between 35 and 50°C, which are uncommon temperatures in fresh-cut processing lines (Rahman et al 2010). Similar results have been reported for fresh-cut lettuce inoculated with E. coli O157:H7 in which no significant differences were found for the efficacy of the electrochemical disinfection between 4 and 20°C (Koseki et al 2004).…”

Section: Limitationssupporting

confidence: 73%

“…The efficacy of EW depends on pH since its antimicrobial action relies mainly on chlorine, whose most active species is HOCl, with pH determining the most important species: Cl 2 below pH 3 (typical of acidic EW), and HOCl and ClO − above pH 4 (typical of NEW), with the highest antibacterial effect at pH 4 (Nakagawara et al 1998;Len et al 2000;Park et al 2004). It has been reported that the bactericidal efficacy of EW increases with temperature in vitro (Rahman et al 2010) and in vivo (Koseki et al 2004). However, the results should be interpreted with precaution because of the range of temperatures applied during tests.…”

Section: Limitationsmentioning

confidence: 97%

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Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Gil

Gómez‐López

Hung

et al. 2015

Food Bioprocess Technol

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Water disinfection is one of the most critical processing steps in fresh-cut vegetable production. Technologies capable for the efficient disinfection of process water and recycled water would allow reducing wastewater and have less impact on the environment. Among the chemical disinfectants, hypochlorite solutions are still the most widely used. Electrochemical disinfection of the wash water has been demonstrated to be effective in eliminating a wide spectrum of pathogens in process water. Both hypochlorite solutions and electrochemically produced chlorine compounds, in particular hypochlorous acid, are effective disinfectants when adequate doses are used. A new electrochemical process using borondoped diamond electrodes can generate additional reactive oxidant species than chlorine and further enhance the disinfecting capacity. However, there are pros and cons on the use of one or other disinfectant agents. In this review, the technological advantages and the limitations of electrolyzed water, particularly regarding the organic matter content, are discussed and compared to the use of hypochlorite.

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Section: Limitationssupporting

confidence: 73%

Section: Limitationsmentioning

confidence: 97%

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Gil

Gómez‐López

Hung

et al. 2015

Food Bioprocess Technol

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“…AEW is commonly used in the agricultural and medical fields as a disinfectant for farm and food hygiene (Fabrizio and Cutter, 2004;Northcutt et al, 2007;Guentzel et al, 2008;Cao et al, 2009;Park et al, 2009;Lu et al, 2010;Rahman et al, 2010Rahman et al, , 2011. It is also widely used for the disinfection of medical instruments such as dialyzers (Tanaka et al, 2000), endoscopes (Lee et al, 2004), and dentures (Nagamatsu et al, 2001) because of its potent antimicrobial potential (Kiura et al, 2002;Sharma and Demirci, 2003;Nisola et al, 2011;Rodriguez-Garcia et al, 2011;Feliciano et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Involvement of reactive oxygen species in the cytotoxic effect of acid-electrolyzed water

2015

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-Acid-electrolyzed water (AEW) is commonly used as a disinfectant in the agricultural and medical fields. Although several studies have been conducted to examine its toxicity in vitro and in vivo, the cytotoxic mechanism of AEW has never been verified. The purpose of the present study was to elucidate the underlying mechanism by which AEW exerts its in vitro cytotoxic effect. Mouse fibroblasts treated with AEW experienced dilution rate-dependent cytotoxic effects in the 100% confluent phase as well as in the mitotic phase. The levels of intracellular reactive oxygen species (ROS) increased significantly in fully-confluent cells treated with undiluted and four times diluted AEW. In both of these treatments, cytotoxicity was also observed. It is thus concluded that the in vitro cytotoxicity of AEW is attributable to increased intracellular ROS. Additionally, the ROS responsible for these effects appears to be, at least in part, hydroxyl radical because the increase in intracellular ROS was attenuated by post-treatment with dimethyl sulfoxide, a hydroxyl radical scavenger, and with the antioxidant polyphenol, proanthocyanidin.

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“…The present study has indicated that even though AEW and NaClO solution have approximately the same ACC, their disinfection abilities were significantly different. This is because hypochlorous acid and hypochlorite ions have different disinfection abilities, hypochlorous acid being 80 times more effective as a sanitizing agent than an equivalent concentration of hypochlorite ions (Rahman et al 2010).…”

Section: Factors Influencing the Disinfection Efficacy Of Electrolyzementioning

confidence: 99%

Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts

Liu

2016

J Food Sci Technol

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The efficacy of acidic electrolyzed water (AEW) for reducing total bacteria, coliforms, yeast and mold counts on commercial mung bean sprouts was investigated. The impact of pH, available chlorine concentration (ACC) and the cleaning method on antimicrobial efficacy of AEW was studied. AEW with a pH of 4.47 reduced the total bacterial, coliform, and yeast and mold counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively. The efficacy of AEW increased with increasing ACC, and further studies showed that its antimicrobial ability was based on a combination of pH and ACC values. Cleaning using ultrasonic waves enhanced the antimicrobial activity of electrolyzed water, achieving reduction of 2.46, 2.13 and 2.92 log CFU/g for total bacterial, yeast and mold, and coliform counts, respectively. These results have indicated that using ultrasonic waves as a cleaning method, combined with AEW, could be a promising way to reduce the microbial populations on mung bean sprouts.

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Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

Cited by 118 publications

References 23 publications

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Involvement of reactive oxygen species in the cytotoxic effect of acid-electrolyzed water

Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts

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