Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Subrota, Hati; Surajit, Mandal; Minz, P. S.; Vij, Shilpa; Khetra, Yogesh; Singh, Brij Pal; Dipika, Yadav

doi:10.4236/fns.2012.36102

Cited by 45 publications

(44 citation statements)

References 39 publications

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“…High ORP in solution changes the electron flow in cells, which causes the modification of metabolic fluxes and adenosine triphosphate (ATP) production. Aerobic bacteria grow mostly at the ORP range of +200 to 800 mV, while anaerobic bacteria grow mostly at +700 to +200 mV [35]. The highest ORP was noticed for the C400N0.2 variant and was equal to 912.55 mV.…”

Section: Resultsmentioning

confidence: 99%

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Król

Marycz

Kulig

et al. 2017

IJMS

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The aim of the study was to investigate the effect of using direct electric current (DC) of 0, 200, and 400 mA for five minutes on the physiochemical properties, cytotoxicity, antibacterial, and antioxidant activity of sodium alginate hydrosols with different sodium chloride concentrations. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), and available chlorine concentration (ACC) were measured. The effect of sodium alginate hydrosols treated with DC on Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Micrococcus luteus, Escherichia coli, Salmonella enteritidis, Yersinia enterocolitica, Pseudomonas fluorescence, and RAW 264.7 and L929 cells was investigated. Subsequently, the antioxidant properties of hydrosols were evaluated by determining the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and ferric reducing antioxidant power (FRAP). The results have shown that after applying 400 mA in hydrosol samples with 0.1% and 0.2% NaCl all tested bacteria were inactivated. The ACC concentration of C400 samples with NaCl was equal to 13.95 and 19.71 mg/L, respectively. The cytotoxicity analysis revealed that optimized electric field conditions and the addition of sodium chloride allow for the avoidance of toxicity effects on normal cells without disturbing the antibacterial effects. Due to the presence of oxidizing substances, the DPPH of variants treated with DC was lower than the DPPH of control samples.

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Section: Resultsmentioning

confidence: 99%

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Król

Marycz

Kulig

et al. 2017

IJMS

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“…Acidic electrolysed water contains free chlorine and possesses strong effectiveness against many micro‐organisms including Escherichia coli , Staphylococcus aureus , Bacillus cereus , Campylobacter jejuni , Listeria monocytogenes , Salmonella sp ., Enterobacter aerogenes, Vibrio parahaemolyticus, Mycobacterium tuberculosis, Pseudomonas aeruginosa . AEW is an effective antimicrobial agent for poultry carcasses, eggs, lettuce, sprouts, apples, peaches, alfalfa seeds, tomatoes, strawberry, broccoli, fresh cut vegetables and food processing equipments (Huang et al ., ; Hati et al ., ). However, the electrolysed solution could be corrosive and harmful to certain metal products, and due to products of free chlorine, it may be cytotoxic and genotoxic.…”

Section: Introductionmentioning

confidence: 97%

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Brychcy

Malik

Drożdżewski

et al. 2015

Int J of Food Sci Tech

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Summary The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.

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“…Redox potential optimal for aerobic and anaerobic microorganisms growth, ranged between 1200 to 1800 mV, and 2200 to 2400 mV, respectively. The study of Hati et al (9) explained that high ORP causes changes in the electron flow in bacterial cells, which results in the modification of metabolic fluxes and ATP production. Low pH may sensitise the outer membrane of microorganism cells to the entry of hypochlorous acid of bacterial cells.…”

Section: Discussionmentioning

confidence: 99%

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

Brychcy

Jarmoluk

Marycz

2015

Bulletin of the Veterinary Institute in Pulawy

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The influence of acidic electrolysed water (AEW) treatment on inactivation of pure bacterial cultures inoculated onto the surface of agarised media and surface microbiota of pork meat were examined. Low-concentrated AEW (low concentration of sodium chloride and low current electrolysis) was generated by electrolysis (5 or 10 min) of 0.001% or 0.01% NaCl solution. The number of viable microorganisms was determined using a plate count method. The effect of AEW on bacterial cell morphology were investigated using scanning electron microscopy (SEM). After treatment with AEW, a significant, about 3.00 log reduction of Pseudomonas fluorescens, Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, and Micrococcus luteus populations was observed. In the AEW treatment of pork, the highest reduction of total number of microorganisms (2.1 log reduction), yeast and moulds (2.5-2.6 log reduction), and psychrotrophs (more than 1 log reduction) was observed after spraying with 0.001% NaCl subjected to 10 min electrolysis. SEM revealed disruption and lysis of E. coli and S. aureus cells treated with AEW, suggesting a bactericidal effect. Higher available chlorine concentration (0.37-8.45 mg/L), redox potential (863.1-1049.8 mV), and lower pH (2.73-3.70) had an influence on the shape of bacteria and the number of breaks in the bacterial membrane.

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Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Cited by 45 publications

References 39 publications

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

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