Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

“…For statistical analysis, there was no significant difference in the sterilizing ability between LcEW and SAEW, although LcEW showed a little stronger germicidal efficacy than SAEW. Similar findings have been presented in another work from our laboratory, in which both LcEW and SAEW had similar antimicrobial effect on E. coli O157:H7 in beef (Ding et al, 2010). Also, various results related to the bactericidal activity of electrolyzed water have been reported from previous investigations.…”

“…1 and 2 indicate that the germicidal efficacy of LcEW on naturally occurring microflora on the oyster mushroom was stronger than that of AO, 1% CA and NaOCl used in this study, while similar to SAEW. LcEW has been demonstrated to be a potential sanitizer by other publications (Ding et al, 2010). In addition, Koide, Takeda, Shi, Shono, and Atungulu (2009) reported that when fresh cut cabbage was washed by slightly acidic electrolyzed water (SLAEW, pH 6.1, 20 mg/L available chlorine), approximately 1.5 and 1.3 log CFU/g reductions were found in the total aerobic bacteria and in the yeasts and moulds counts, respectively.…”

“…For instance, its low pH (around 2.5) and high oxidationereduction potential (ORP, around 1150 mV) limited its usage in the daily life. In this study, low concentration electrolyzed water (LcEW), also known as slightly acidic electrolyzed oxidizing water (Ding, Rahman, Purev, & Oh, 2010), was prepared in our laboratory. It has a pH range of 6.2e6.5, an oxidationereduction potential (ORP) range of 500e520 mV and a low available chlorine concentration (ACC) range of 2e5 mg/L.…”

Modeling the combined effect of temperature and relative humidity on Escherichia coli O157:H7 on lettuce

“…In several previous studies, Gamma-concept models have been developed to determine the effect of different environmental factors on growth of pathogens (6,7). Temperature has been widely investigated as the most important environmental factor on the growth of the microorganisms (8,9). Numerous literatures have reported that the single and combined effects of temperature, pH, and water activity have been studied extensively on the growth and survival of E. coli O157:H7 in microbiological media and various foods (10,11).…”

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

“…Our newly developed low concentration electrolyzed water (LcEW) with a pH value of 6.2-6.5 (nearly neutral) which contains low concentration free chlorine (2-5 mg/L) is produced by electrolysis of a dilute NaCl solution (0.9%) in a chamber without a membrane. At a pH of 6.0-6.5, the effective form of chlorine compounds in LcEW is almost the hypochlorous acid (HOCl) having strong antimicrobial activity (Cao, Zhu, Shi, Wang, & Li, 2009;Ding, Rahman, Purev, & Oh, 2010;Yoshifumi, 2003). The application of LcEW may improve the bactericidal activity by maximizing the use of hypochlorous acid, reducing corrosion of surfaces, and minimizing human health and safety issues from Cl 2 off-gassing (Guentzel, Lam, Callan, Emmons, & Dunham, 2008).…”