Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

Jiménez-Pichardo, Rodrigo; Regalado‐González, Carlos; Castaño‐Tostado, Eduardo; Meas‐Vong, Yunny; Santos‐Cruz, J.; García-Almendárez, Blanca E.

doi:10.1016/j.foodcont.2015.08.011

Cited by 43 publications

(19 citation statements)

References 42 publications

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“…Other treatments include ozone or electrolyzed water, successfully used for the removal of milk residues and biofilm-forming bacteria (such as P. fluorescens ) from stainless steel surfaces and in milk processing, including fluid milk, powdered milk products, and cheese [207,208]. The latter have been proven as effective alternative strategies for the elimination of P. fluorescens biofilm, which are also resistant to conventional sanitizers (e.g., sodium hypochlorite; [209]).…”

Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few “hubs” where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.

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Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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“…Recent research has focused on developing combinations of less toxic sanitizing solutions, as well as enumerating the effects of the surface properties and food products’ components on the effectiveness of mechanical–chemical methods. For example, the application of aqueous NaOH on stainless steel plates followed by rinsing with an aqueous chlorine compound was proposed as an alternative disinfecting process (Jiménez‐Pichardo et al., ). In another study, Park and Kang () found that the effectiveness of chlorine dioxide gas was negatively correlated to the contact angle observed on FCS made of silicon, Teflon®, rubber, stainless steel, and PVC, and that the average roughness had a less pronounced effect on the gas’ antimicrobial activity (Park & Kang, ).…”

Section: Fcs In the Food Processing Industrymentioning

confidence: 99%

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

Dominguez

Nguyen

Hunt

et al. 2019

Comp Rev Food Sci Food Safe

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Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real‐world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.

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“…It is fat rendering with electrochemically activated solutions that gives the most positive results [1]. The last decades have seen a growing scientific interest in the use of water as a potential source of unconventional chemical reactions [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Electrochemical activation as a fat rendering technology

Gorbacheva

Tarasov

Калманович

et al. 2021

Foods and Raw Materials

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Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation. Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples. Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%. Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

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Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

Cited by 43 publications

References 42 publications

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

Electrochemical activation as a fat rendering technology

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