Efficacy of Slightly Acidic Electrolyzed Water for Reduction of Foodborne Pathogens and Natural Microflora on Shell Eggs

Ni, Li; Cao, Wei; Zheng, Weichao; Chen, Han; Li, Baoming

doi:10.3136/fstr.20.93

Cited by 23 publications

(15 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although effective, these treatments may have toxic effects, not only on the operator who uses them but also on the chick. The EW achieves the same results in terms of disinfection without toxicity (Favier et al 2000;Ni et al 2013;Cao et al 2009). The washing with EW of chicken carcasses before plucking and evisceration was useful to reduce the risk of cross-contamination and to remove Campylobacter jejuni from the surface of carcasses (Park et al 2002;Fabrizio and Cutter 2004).…”

Section: Ew On Animal Productssupporting

confidence: 63%

See 1 more Smart Citation

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

Colangelo

Caruso

Favati

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

View full text Add to dashboard Cite

Food safety is a priority for the food industry and to achieve this result a correct plant sanitation programme is of the utmost importance. Among various disinfection techniques, an emerging one is represented by the use of electrolysed water (EW) as the disinfecting agent. The use of EW is compliant with the desire to find alternatives to chlorination and heat treatments, representing a green cleaning alternative to toxic disinfectants. EW is an activated liquid, obtained by passing a diluted saline solution (NaCl, KCl or MgCl 2 ) through an electrolytic cell, thus causing the production from the anode side of electrolysed oxidising water, containing high dissolved oxygen, free chlorine and characterised by a low pH (2.3-2.7) and a high oxidation-reduction potential (ORP > 1,000 mV). At the same time from the cathode side electrolysed reduced water is produced, with high pH (10.0-11.5), high dissolved hydrogen and low ORP (À800 to À900 mV). Unlike other chemical disinfectants, EW is not harmful for skin and mucous membranes and is quite easy to handle. Furthermore, the use of EW is relatively inexpensive and, above all, is a sustainable technique. Currently used sanitisers (e.g. glutaraldehyde, formaldehyde, etc.) are effective, but their adverse effects on the environment are well known. Differently from these chemicals, the use of EW has a reduced impact on the environment and because of its properties, it may find several applications in the food industry. In this work, the characteristics and some EW applications as sustainable sanitation technique applied in the food industry are reported and discussed.

show abstract

Section: Ew On Animal Productssupporting

confidence: 63%

“…Favier et al (2000), Ni et al (2013) Meat Reduction of microorganisms from the surface of carcasses. The treatment did not affect the overall sensory quality, compared with the common chlorinated water.…”

Section: Eggsmentioning

confidence: 99%

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

Colangelo

Caruso

Favati

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

View full text Add to dashboard Cite

show abstract

“…The results of this study demonstrate that a large-scale PAW generation system is achievable, and provide a foundation for future practical use, in which a larger and faster production of PAW is essential. In addition, the antibacterial efficacy of PAW obtained in this study was greater than the study using sodium chlorine and chlorine dioxide [ 35 ]. Furthermore, it offered a direct correlation between the PAW products described previously and its antibacterial capacity, which also presented a clearer road map to understanding the antibacterial mechanisms of PAW.…”

Section: Discussionmentioning

confidence: 98%

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Lin

Hsiao

Lin

et al. 2020

Foods

View full text Add to dashboard Cite

Eggs are one of the most commonly consumed food items. Currently, chlorine washing is the most common method used to sanitize shell eggs. However, chlorine could react with organic matters to form a potential carcinogen, trihalomethanes, which can have a negative impact on human health. Plasma-activated water (PAW) has been demonstrated to inactivate microorganisms effectively without compromising the sensory qualities of shell eggs. For this study, various amounts (250, 500, 750, or 1000 mL) of PAW were generated by using one or two plasma jet(s) at 60 watts for 20 min with an air flow rate at 6 or 10 standard liters per minute (slm). After being inoculated with 7.0 log CFU Salmonella Enteritidis, one shell egg was placed into PAW for 30, 60, or 90 s with 1 or 2 acting plasma jet(s). When 2 plasma jets were used in a large amount of water (1000 mL), populations of S. Enteritidis were reduced from 7.92 log CFU/egg to 2.84 CFU/egg after 60 s of treatment. In addition, concentrations of ozone, hydrogen peroxide, nitrate, and nitrite in the PAW were correlated with the levels of antibacterial efficacy. The highest concentrations of ozone (1.22 ppm) and nitrate (55.5 ppm) were obtained with a larger water amount and lower air flow rate. High oxidation reduction potential (ORP) and low pH values were obtained with longer activation time, more plasma jet, and a lower air flow rate. Electron paramagnetic resonance (EPR) analyses demonstrated that reactive oxygen species (ROS) were generated in the PAW. The observation under the scanning electron microscope (SEM) revealed that bacterial cells were swollen, or even erupted after treatment with PAW. These results indicate that the bacterial cells lost control of cell permeability after the PAW treatment. This study shows that PAW is effective against S. Enteritidis on shell eggs in a large amount of water. Ozone, nitrate, and ROS could be the main causes for the inactivation of bacterial cells.

show abstract

“…The physicochemical effects of the generated EW may vary depending on the type and concentration of the solution, voltage and current value, water flow, and time of electrolysis [192]. EW shows high antimicrobial activity against the most common bacteria, spores, fungi, and viruses found on food and the general environment of food processing plants and has a minimal effect on the physicochemical and sensory quality of the food [204][205][206][207][208][209]. The antimicrobial activity and the mode of action of EW against bacteria are still not fully described.…”

Section: General Description Of Ew Technologymentioning

confidence: 99%

“…EW is also known for its efficacy against foodborne pathogens commonly found on seafood or seafood processing surfaces [207][208][209][210]. Regarding this, Al-Qadiri et al (2016) [202] investigated the effect of strong (SAEW) and weak (WEAW) electrolyzed water on E. coli O104:H4, L. monocytogenes, A. hydrophila, V. parahaemolyticus, and Campylobacter jejuni inoculated on the surface of live clam (Venerupis philippinarum) and mussel (M. edulis).…”

Section: Microbiological Quality and Safetymentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

View full text Add to dashboard Cite

A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

show abstract

Efficacy of Slightly Acidic Electrolyzed Water for Reduction of Foodborne Pathogens and Natural Microflora on Shell Eggs

Cited by 23 publications

References 26 publications

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Contact Info

Product

Resources

About