Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling

Cichoski, Alexandre José; Flores, Diego Rafael Martins; Menezes, Cristiano Ragagnin de; Jacob‐Lopes, Eduardo; Zepka, Leila Queiroz; Wagner, Róger; Barin, Juliano Smanioto; Flores, Érico Marlon de Moraes; Fernandes, Marilda da Cruz; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.ijfoodmicro.2019.05.004

Cited by 58 publications

(31 citation statements)

References 33 publications

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“…SAEW treatment also was not efficient in reducing Staphylococcus spp. [14]. However, in the present study, SAEW treatment led to 7.01-fold reduction of E. coli CICC 10899 when compared with US treatment for 10 min.…”

Section: Effect Of Us Combined With Saew Treatment On the Microbicidacontrasting

confidence: 69%

“…Cichoski et al [14] reported that SAEW combined with the application of US at 25 kHz showed the synergistic effect on inactivating of enterobacteria, mesophilic bacteria, lactic acid bacteria, and psychrotrophic bacteria; however, SAEW combined with the application of US at 130 kHz had no synergistic effect on inactivating of all bacteria. Moreover, for Staphylococcus spp., SAEW combined with US treatment did not increase and even decreased the inactivation efficacy compared to single US and SAEW treatment [14]. ese results suggested that the synergistic effect of US combined with SAEW was also related to ultrasonic frequency and microbial species.…”

Section: Effect Of Us Combined With Saew Treatment On the Microbicidamentioning

confidence: 99%

“…e slightly acidic electrolyzed water (SAEW), as an alternative and novel method with great potential for sterilization, has recently received a great deal of attention for its sanitizing efficacy and environmentally friendly nature [10][11][12][13]. Hypochlorous acid (HClO) produced by SAEW can inactivate the microbial cell via improving the oxidation of lipids and protein compounds as well as resulting in a modification in the electron transfer mechanism of microorganisms [14]. e results of Naka et al [12] indicated that, at the same chlorine concentration, SAEW is more effective than NaOCl in reducing or eliminating bacterial count.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, some studies investigated the synergistic action of electrolyzed water and ultrasound on microbial inactivation. José Cichoski et al [14] reported that the combination of US and SAEW could effectively reduce some microorganisms, including enterobacteria, mesophilic bacteria, lactic acid bacteria, and psychrotrophic bacteria, and thus has a great potential to improve the prechilling of poultry carcasses. In addition, SAEW simultaneous with US treatment at 40°C for 3 min showed the synergic effects against B. cereus on potato [10].…”

Section: Introductionmentioning

confidence: 99%

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Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Guo

Zhang

et al. 2021

Journal of Food Quality

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In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli.

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Section: Effect Of Us Combined With Saew Treatment On the Microbicidacontrasting

confidence: 69%

Section: Effect Of Us Combined With Saew Treatment On the Microbicidamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Guo

Zhang

et al. 2021

Journal of Food Quality

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“…There were no differences between the treated group and non-treated group for pH, lipid oxidation, color, and amino acid content. A different approach on prechilled chicken breast cylinders was the use of slightly AEW (pH 6.0) with ultra sound treatment [70] for 10 min at 10 • C. No significant differences between disinfection solutions and tap water treatment were detected for psychrotropic, lactic acid, enterobacteria, and mesophilic bacteria. This could be because of the size of the produced bubbles during cavitation.…”

Section: Chickenmentioning

confidence: 99%

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Orejel

Cano-Buendía

2020

Processes

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Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.

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Lipid Oxidation (Primary and Secondary Products)

Leães¹,

Lorenzo²,

Cichoski³

et al. 2022

Methods to Assess the Quality of Meat Products

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Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling

Cited by 58 publications

References 33 publications

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Lipid Oxidation (Primary and Secondary Products)

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