Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Ovissipour, Mahmoudreza; Al-Qadiri, Hamzah M.; Sablani, Shyam S.; Govindan, Byju N.; Al-Alami, Nivin; Rasco, Barbara

doi:10.1016/j.foodcont.2015.01.006

Cited by 42 publications

(28 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results of the study showed that no viable cells were detected when the ACC was >20 ppm and treatment time was more than 15 s. They concluded that the bactericidal activity of SAEW only depends upon ACC and not on the exposure time. Ovissipour and others () found a 6.88 log CFU/mL reduction in E. coli O104:H4 by treating with strong acidic electrolyzed water (StAEW) for 180 s. However, E. coli O104:H4 was significantly more resistant to AlEW compared to AEW. Their results demonstrated that the bactericidal activity of StAEW (ACC 20 ppm) was more effective than SAEW (ACC 10 ppm), from the point of view of inactivating E. coli O104:H4.…”

Section: Applications Of Ewmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

299

218

View full text Add to dashboard Cite

Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

show abstract

Section: Applications Of Ewmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

299

218

View full text Add to dashboard Cite

show abstract

“…Spraying EW might have washed away the E. coli cells from meat surface due to the physical action of spray pressure. Another reason could be due to the variations in pH, ORP, and FCC values of AcEW and AlEW between the two studies (Ovissipour et al, ). Salt concentration, electrolyzed time, rate of water flow into the electrolysis chamber determine the properties of AcEW and AlEW and in turn affect their microbial efficacy (Hsu, ).…”

Section: Resultsmentioning

confidence: 97%

Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat

Degala

Scott

Espinoza

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of these two treatments combined are not known. Therefore, the objective of this study was to evaluate the effectiveness of ozonated and electrolyzed water in combination for inactivating Escherichia coli K12 on goat meat. The combination of ozonated water and alkaline electrolyzed water resulted in higher log reductions (1.03 CFU/ml) compared to ozonated water alone (0.53 CFU/ml). Regression analysis performed using the GInaFiT tool showed that nonlinear Weibull models were more effective than log-linear models for describing the inactivation kinetics of E. coli K12 on goat meat.

show abstract

“…CK untreated group, UAEW ultrasound in acidic electrolyzed water with pH 2.76 and available chlorine concentration (ACC) 69.14 mg/L, UAlEW ultrasound in alkaline electrolyzed water with pH 11.28 followed by ultrasound in acidic electrolyzed water with pH 2.76 and ACC 69.14 mg/L. The different letters on the error bar indicate significant differences (p \ 0.05) AEW (Ovissipour et al 2015). Therefore, with the assistance of ultrasonic waves, the natural-occurring microorganisms were removed from the surface of the mung bean sprouts then destroyed by contact with AEW during the UAEW treatment.…”

Section: Effect Of Cleaning Methods On the Disinfection Efficacy Of Amentioning

confidence: 99%

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

Liu

2016

J Food Sci Technol

View full text Add to dashboard Cite

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.

show abstract

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Cited by 42 publications

References 49 publications

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat

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

Contact Info

Product

Resources

About