Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

Tango, Charles Nkufi; Mansur, Ahmad Rois; Kim, G.-H.; Oh, Deog‐Hwan

doi:10.1111/jam.12658

Cited by 43 publications

(19 citation statements)

References 39 publications

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“…Among all the organic acids that are utilized as antimicrobial agents on meat (such as lactic acid and acetic acid), fumaric acid (FA) has been shown to exhibit strong bactericidal effects (Podolak and others , 1996). Treatment with the combination of SAEW and FA has been shown to prolong the shelf life of beef and pork with greater bactericidal effect as compared to individual treatments (Mansur and others ; Tango and others ). The meat industry has been using salts of organic acids such as calcium lactate, owing to their ability to increase flavor, prolong shelf life, and improve the microbiological safety of the products (Lawrence and others ; Naveena and others ; Selgas and others ).…”

Section: Hurdle Enhancement Of Ew With Other Treatmentsmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

295

218

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

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Section: Hurdle Enhancement Of Ew With Other Treatmentsmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

295

218

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“…As a sanitizer, hypochlorous acid is 80 times more effective than an equivalent concentration of the hypochlorite ion (ClO − ) for inactivating Escherichia coli 17 . The application of SAEW at a near-neutral pH minimizes human health and safety issues from Cl 2 off-gassing while maximizing the utilization of the hypochlorous acid species 18 .…”

Section: Introductionmentioning

confidence: 99%

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Wang

Chen

et al. 2017

Sci Rep

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Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.

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“…Its bactericidal activity is attributed to a high concentration of hypochlorous acid (HOCl; approximately 95%) and high redox potential (Zhang et al ., ; Al‐Holy & Rasco, ). SAEW combined with ultrasonication, fumaric acid or medium temperatures show enhanced inactivation efficacy of microorganisms (Koide et al ., ; Forghani & Oh, ; Tango et al ., ). A previous study also showed that electrolysed water ice inhibited the growth of aerobic and psychrotrophic bacteria markedly in saury flesh during refrigerated storage (Kim et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Furthermore, acidic electrolysed water was applied as a new pressure‐transmitting medium, and log reductions up to 6.08 and 5.71 log CFU g −1 were obtained in shrimp artificially contaminated with Vibrio parahaemolyticus and Listeria monocytogenes , respectively (Du et al ., ). SAEW combined with other interventions has been proven to be a stable and effective method to enhance the inactivation efficacy of bacterial spores (Forghani & Oh, ; Tango et al ., ; Mansur et al ., ).…”

Section: Introductionmentioning

confidence: 98%

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Wang

Xia

2017

Int J of Food Sci Tech

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Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2-(N-morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L À1 , and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL À1 ). With factorial design and ANOVA analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores' inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L À1 ACC or 200 MPa HPP + SAEW with 44 mg L À1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL À1 , respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.

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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

Abstract: Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.

Cited by 43 publications

References 39 publications

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

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