Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers

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

“…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).…”

“…The antimicrobial effect of SAEW has been proved and its application is widely accepted as an environmentally friendly sanitization method (5,6). 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).…”

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

“…Liquid-dried (L-dried) cultures of E. coli and Salmonella spp. were obtained from NITE Biological Resource Center (NBRC), revived soon after arrival according to L-dried culture reactivation procedures provided by manufacturer and as described in details by Issa-Zacharia, Kamitani, Morita, and Iwasaki (2010). The viable cell count of E. coli and Salmonella spp.…”

Effects of Sn content on Ti/RuO2–SnO2–TiO2 anodes used in the generation of electrolyzed oxidizing water

“…It shows strong bactericidal effects on many food-borne pathogens, like Escherichia coli O157:H7 [5][6][7][8], Listeria monocytogenes [9][10][11], Aspergillus flavus [12], Vibrio parahaemolyticus [13,14], salmonella species [15,16] and so on. In comparison with chemical disinfectants, EOW has less adverse effects on environment and the user [17]. Moreover it is more effective, less expensive and less dangerous to transport and store potentially hazardous chemicals.…”