In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Issa-Zacharia, Abdulsudi; Kamitani, Yoshinori; Tiisekwa, Adili; Morita, Kazuo; Iwasaki, Koichi

doi:10.1016/j.jbiosc.2010.03.012

Cited by 65 publications

(41 citation statements)

References 30 publications

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“…3. Reductions resulting from SAEW treatment were always more than 1 log CFU/mL and significantly (p<0.05) differed from the control (no treatment), regardless of the treatment time, in agreement with previous reports that SAEW is an effective method for food decontamination (7,8,19,24), but different from previous studies suggesting that 3 min was the best treatment time for SAEW treatments (18,19,25,26). In this study, 1 min was used as the treatment time since 3 and 5 min treatment times resulted in similar degrees of microbial reduction, perhaps due to higher amounts of organic materials (protein/lipid) in kashk, compared with all the foods treated using SAEW in previous reports (1).…”

Section: Resultssupporting

confidence: 91%

“…SAEW is generated based on electrolysis of a dilute hydrochloric acid (HCl) and/or NaCl solution in an electrolytic chamber without a membrane (7). Antimicrobial activity and a low available chlorine content make SAEW an important agent for food sanitization that reduces corrosion of surfaces and damage to human health (8,9). Therefore, during the last decade there has been growing interest in new applications of SAEW in the food industry.…”

Section: Introductionmentioning

confidence: 99%

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Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Forghani

Eskandari

2015

Food Sci Biotechnol

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Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEW+ultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEW+ultrasound in dairy microbial decontamination is first reported herein.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Forghani

Eskandari

2015

Food Sci Biotechnol

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“…With a near neutral pH, SAEW application seems promising as it minimizes human health and safety issues from Cl 2 off-gassing, reduces corrosion of surfaces and limits phototoxic side effects (Guentzel et al, 2008). SAEW has been proved as an effective antimicrobial agent for inactivating E.coli, S.aureus and Salmonella spp in vitro (Issa-Zacharia et al, 2010).…”

mentioning

confidence: 99%

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

Cao

Zheng

et al. 2014

FSTR

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“…However, the use of new technologies for the generation of chlorinated water, such as electrolysis, can make this process more practical, simple and environmentally appropriate (Rahman et al, 2016). Due to its minimal corrosive potential, SAEW may be less aggressive to human health and the environment, requiring minimum safety processes to manipulate it (Zacharia et al, 2010). The operational costs associated with the application of SAEW can also be lesser because of the possibility of local production (Al-Haq et al, 2005).…”

Section: Electrolyzed Watermentioning

confidence: 99%

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Flores¹,

Athayde²,

Silva³

et al. 2017

Food Res.

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The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US) and slightly acidic electrolyzed water (SAEW) are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

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In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Cited by 65 publications

References 30 publications

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

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

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

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