Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water

Abstract

Aim: To ascertain the efficacy of neutral electrolysed water (NEW) in reducing Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes on glass and stainless steel surfaces. Its effectiveness for that purpose is compared with that of a sodium hypochlorite (NaClO) solution with similar pH, oxidation-reduction potential (ORP) and active chlorine content. Methods and Results: First, the bactericidal activity of NEW was evaluated over pure cultures (8AE5 log CFU ml )1 ) of the abovementioned strains: all of them were reduced by more than 7 log CFU ml )1 within 5 min of exposure either to NEW (63 mg l )1 active chlorine) or to NaClO solution (62 mg l )1 active chlorine). Then, stainless steel and glass surfaces were inoculated with the same strains and rinsed for 1 min in either NEW, NaClO solution or deionized water (control). In the first two cases, the populations of all the strains decreased by more than 6 log CFU 50 cm )2 . No significant difference (P £ 0AE05) was found between the final populations of each strain with regard to the treatment solutions (NEW or NaClO solution) or to the type of surface. Conclusions: NEW was revealed to be as effective as NaClO at significantly reducing the presence of pathogenic and spoilage bacteria (in this study, E. coli, L. monocytogenes, P. aeruginosa and S. aureus) on stainless steel and glass surfaces. Significance and Impact of the Study: NEW has the advantage of being safer than NaClO and easier to handle. Hence, it represents an advantageous alternative for the disinfection of surfaces in the food industry.

Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

“…Guentzel et al (2008) found that the application of a low concentration of free chlorine (20 ppm) obtained from NEOW during 10 min was able to reduce 6 log CFU mL −1 of mixed species biofilms (E. coli, Salmonella typhimurium, Staphylococcus aureus, L. monocytogenes, and Enterococcus faecalis) on several types of surfaces. In a work of Deza et al (2005), more than 5 log CFU cm −2 reduction of E. coli biofilms on SS surfaces was achieved with only 5 min treatment with approx. 60 ppm of NEOW free chlorine.…”

Comparative efficacy of three antiseptics as surgical skin preparations in dogs

“…and an ORP of more than 700mV 61,62,64 . This was the solution used in our study and for purposes of this dissertation is generally referred to as electrochemically activated water.…”

“…63 Neutral electrolyzed water is generated in much the same way as acidic electrolyzed water except that the solution gets partially mixed with OH -which is then transferred through the membrane into the cathode chamber. 64 This solution typically has a pH of between 6.5-8.5…”

Microbiological quality of ready-to-eat foods of Tehran province

“…Moreover, evidence exists that inadequate hygiene practices within food processing plants may result in the contamination of product with pathogens (Metaxopoulos et al, 2003) and therefore pose a subsequent risk in the product"s safety. On the other hand, complete elimination of pathogens from raw materials (Eisel et al, 1997) and food processing environment (Tompkin, 2012) is difficult, particularly when many food pathogenic are known to be able to attach on food contact surfaces (FonnesbechVogel et al, 2001;Jessen and Lammert, 2009;Deza et al, 2005).…”