51
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Giacosa S, Gabrielli M, Torchio F, Río Segade S, Moar Grobas AM, Ricauda Aimonino D, Gay P, Gerbi V, Maury C, Rolle L. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. Food Res Int 2019; 120:235-243. [DOI: 10.1016/j.foodres.2019.02.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/15/2019] [Accepted: 02/19/2019] [Indexed: 11/25/2022]
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52
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Al-Qadiri HM, Smith S, Sielaff AC, Govindan BN, Ziyaina M, Al-Alami N, Rasco B. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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53
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Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus. Food Res Int 2019; 116:157-167. [DOI: 10.1016/j.foodres.2018.08.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 07/24/2018] [Accepted: 08/02/2018] [Indexed: 11/21/2022]
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54
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Song X, Zhao H, Fang K, Lou Y, Liu Z, Liu C, Ren Z, Zhou X, Fang H, Zhu Y. Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water. RSC Adv 2019; 9:3113-3119. [PMID: 35518990 PMCID: PMC9059949 DOI: 10.1039/c8ra08929a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 01/17/2019] [Indexed: 01/31/2023] Open
Abstract
Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.
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Affiliation(s)
- Xiang Song
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hui Zhao
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Keneng Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yongshan Lou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zongkui Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Chifeng Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Xiaorong Zhou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hua Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
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55
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De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
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56
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Choi JS. Strategies for Rot Control of Soybean Sprouts. Recent Pat Food Nutr Agric 2019; 10:93-105. [PMID: 30444205 DOI: 10.2174/2212798410666181116121957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 10/24/2018] [Accepted: 10/25/2018] [Indexed: 06/09/2023]
Abstract
Soybean sprouts are nutrient-rich, contain plentiful proteins, vitamin C, and minerals and are packed in small numbers after production. As soybean sprouts were mass produced in a factory, the occurrence of rotting in soybean sprouts has become a serious problem. To overcome these problems, many efforts have been made to provide healthy soybean sprouts in Korea. This paper reviewed the physicochemical techniques used for supplying water with antibacterial properties and the natural antimicrobial materials developed for soybean sprout cultivation. On the basis of this review, 11 of the antimicrobial agents and/or techniques currently used originated from mineral, non-metal ions, and metal ions, 4 from antagonistic microorganisms, 7 from agents originating from animals, 31 from medicinal and herbal plants, and 11 from physicochemical agents and/or techniques. In addition, these agents and/or techniques showed potential not only for the inhibition of spoilage and rot of soybean sprouts but also for the extension of product shelf life, the enhancement of taste and aroma, the enhancement of nutrition and functional components, growth promotion, and/or the reduction of production costs. Continuous scientific innovations and improved processing technology will aid in further advancements and improvements in this area. Therefore, this study offers useful insights suggesting direction for future research and provides information on the different anti-rotting agents and/or techniques for soybean sprouts developed to date, also as discussed in various patents.
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Affiliation(s)
- Jae-Suk Choi
- Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700beon-gil, Sasang-gu, Busan, 46958, Korea
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57
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Rood L, Koutoulis A, Bowman JP, Evans DE, Stanley RA, Kaur M. Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents. Food Microbiol 2018; 76:103-109. [DOI: 10.1016/j.fm.2018.05.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 05/04/2018] [Accepted: 05/05/2018] [Indexed: 12/01/2022]
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58
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Afari GK, Hung YC. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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59
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Sheng X, Shu D, Tang X, Zang Y. Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration. Food Sci Nutr 2018; 6:1975-1981. [PMID: 30349688 PMCID: PMC6189622 DOI: 10.1002/fsn3.779] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/13/2018] [Accepted: 07/20/2018] [Indexed: 11/07/2022] Open
Abstract
Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6-8, 12-14, and 14-16 days, respectively. These results demonstrated that SAEW could effectively extend the shelf life of beef in comparison with that of other treatments. However, there were no significant differences (p > 0.05) between the untreated and SAEW-treated group in the content of thiobarbituric acid, suggesting that SAEW does not possess antioxidant activity. Therefore, further studies are required to increase its antioxidant activity. This study suggests that SAEW treatment is an effective and promising method to prolong the shelf life of beef by around 8 days at 4°C.
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Affiliation(s)
- Xiaowei Sheng
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Dengqun Shu
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Xiajun Tang
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Yitian Zang
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
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60
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Role of food sanitising treatments in inducing the ‘viable but nonculturable’ state of microorganisms. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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61
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Boucher C, Henton MM, Becker PJ, Kirberger RM, Hartman MJ. Comparative efficacy of three antiseptics as surgical skin preparations in dogs. Vet Surg 2018; 47:792-801. [PMID: 30004127 DOI: 10.1111/vsu.12913] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 03/06/2018] [Accepted: 05/07/2018] [Indexed: 11/30/2022]
Abstract
OBJECTIVE To compare the antimicrobial efficacy of a 2% chlorhexidine gluconate and 70% ethanol solution (CG+A) with that of F10 Skin Prep Solution (F10) and electrochemically activated water (EAW) when used as a surgical preparation in canine patients. STUDY DESIGN Prospective randomized clinical study. SAMPLE POPULATION One hundred sixteen dogs presented for ovariohysterectomy. METHODS Dogs were randomly divided into 1 of the 3 antiseptic groups (CG+A, F10, EAW). Skin samples with replicating organism detection and counting plates were taken at 4 different perioperative sites and time intervals (postskin preparation, postskin antisepsis, 2 hours after the second sample, and at the end of surgery) during ovariohysterectomies performed by students. The colony forming unit (CFU) counts from each sample were quantified according to the level of bacterial contamination. Zero CFU was defined as no contamination, 1-12 CFU was defined as low contamination, and greater than 12 CFU was defined as high contamination. The 3 antiseptics were compared with respect to the level of contamination. RESULTS There was no difference in the level of colonization between the antiseptics at the first sampling time (P = .454). However, the level of contamination for CG+A was lower compared with F10 and EAW at the second, third, and fourth sampling times (P = .001, P = .01, P = .02, respectively). CONCLUSION CG+A was more effective at achieving a zero CFU count and low levels of contamination compared with F10 and EAW for surgical preparation in dogs undergoing ovariohysterectomy. CLINICAL SIGNIFICANCE This study does not provide evidence to support the use of F10 and EAW instead of CG+A for the surgical skin preparation of dogs undergoing ovariohysterectomy.
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Affiliation(s)
- Charles Boucher
- Department of Companion Animal Clinical Studies, Faculty of Veterinary Science, University of Pretoria, Pretoria, South Africa
| | | | - Piet J Becker
- Research Office, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa
| | - Robert M Kirberger
- Department of Companion Animal Clinical Studies, Faculty of Veterinary Science, University of Pretoria, Pretoria, South Africa
| | - Marthinus J Hartman
- Department of Companion Animal Clinical Studies, Faculty of Veterinary Science, University of Pretoria, Pretoria, South Africa
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62
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Afari GK, Hung YC. Detection and Verification of the Viable but Nonculturable (VBNC) State of Escherichia coli O157:H7 and Listeria monocytogenes Using Flow Cytometry and Standard Plating. J Food Sci 2018; 83:1913-1920. [PMID: 29905952 DOI: 10.1111/1750-3841.14203] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/24/2018] [Accepted: 04/27/2018] [Indexed: 01/12/2023]
Abstract
The use of electrolyzed oxidizing (EO) water to inactivate microorganisms on foods has been extensively studied and shown to be effective. However, the prospect of the formation of "viable but nonculturable" (VBNC) cells in pathogens after low free chlorine concentration (FCC) treatments under high organic loads presents safety concerns. This study investigated the effect of EO water FCC on inducing Escherichia coli O157:H7 and Listeria monocytogenes into the VBNC state and studied possible resuscitation triggering procedures of the VBNC cells. A 5-strain cocktail of each pathogen (106 colony forming units [CFU]/mL) was exposed to EO water (FCC of 20, 10, 5, 2.5, 1.25, 0.625 mg/L) and allowed to stand for 1 and 5 min, followed by the addition of neutralizing broth. Treated samples were plated on nonselective agar and analyzed using flow cytometry. For resuscitation, samples treated with identified VBNC induction conditions were exposed to elevated temperatures (37 °C) as well as addition of sodium pyruvate (SP) and Tween® 20 (T20) solutions. The initial culturing procedures suggested complete inactivation of both pathogens at 2.5 and 1.25 mg/L FCC in the growth medium. However, flow cytometry profiles showed VBNC cells were present. Subjecting samples to the recovery procedures further proved that VBNC E. coli O157:H7 can be resuscitated after exposure to SP and T20 at 37 °C, while L. monocytogenes did not resuscitate. These findings show that treating pathogens at low FCC can induce the VBNC state, and culturability of E. coli O157:H7 can be restored under appropriate conditions. PRACTICAL APPLICATION VBNC induction conditions for foodborne pathogens during chlorine washing treatment were determined in a broth system and the information can serve as a basis for future studies that address the prevention of VBNC formation during produce wash treatments.
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Affiliation(s)
- George Kwabena Afari
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, U.S.A
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63
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Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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64
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Zhao L, Zhang Z, Wang M, Sun J, Li H, Malakar PK, Liu H, Pan Y, Zhao Y. New Insights into the Changes of the Proteome and Microbiome of Shrimp ( Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4966-4976. [PMID: 29708332 DOI: 10.1021/acs.jafc.8b00498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
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Affiliation(s)
- Li Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Zhaohuan Zhang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Meng Wang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Jiangping Sun
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Huan Li
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Pradeep K Malakar
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Haiquan Liu
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
- Engineering Research Center of Food Thermal-Processing Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Yingjie Pan
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
| | - Yong Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
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65
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Olatunde OO, Benjakul S. Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Compr Rev Food Sci Food Saf 2018; 17:892-904. [DOI: 10.1111/1541-4337.12354] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 03/16/2018] [Accepted: 03/22/2018] [Indexed: 01/25/2023]
Affiliation(s)
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agroindustry; Prince of Songkla Univ.; Songkhla 90110 Thailand
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66
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Hussain MS, Kwon M, Tango CN, Oh DH. Effect of Electrolyzed Water on the Disinfection of Bacillus cereus Biofilms: The Mechanism of Enhanced Resistance of Sessile Cells in the Biofilm Matrix. J Food Prot 2018; 81:860-869. [PMID: 29667430 DOI: 10.4315/0362-028x.jfp-17-450] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study examined the disinfection efficacy and mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. B. cereus strains, ATCC 14579 and Korean Collection for Type Cultures (KCTC) 13153 biofilms, were formed on stainless steel (SS) and plastic slide (PS) coupons. Mature biofilms were treated with slightly acidic EW (SAEW), acidic EW (AEW), and basic EW (BEW). SAEW (available chlorine concentration, 25 ± 1.31 mg L-1; pH 5.71 ± 0.16; and oxidation reduction potential, 818 to 855 mV) reduced ATCC 14579 biofilms on plastic slides to below the detection limit within 30 s. However, biofilms on SS coupons showed a higher resistance to the SAEW treatment. When the disinfection activities of three types of EW on biofilms were compared, AEW showed a higher bactericidal activity, followed by SAEW and BEW. In contrast, BEW showed a significantly ( P < 0.05) higher biofilm dispersal activity than AEW and SAEW. SAEW disinfection of the B. cereus biofilms was due to the disruption of the B. cereus plasma membrane. The higher resistance of biofilms formed on the SS coupon might be due to the higher number of attached cells and extracellular polymeric substances formation that reacts with the active chlorine ions, such as hypochlorous acid and hypochlorite ion of SAEW, which decreased the disinfection efficacy of SAEW. This study showed that the EW treatment effectively disinfected B. cereus biofilms, providing insight into the potential use of EW in the food processing industry to control the biofilm formation of B. cereus.
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Affiliation(s)
- Mohammad Shakhawat Hussain
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea
| | - Minyeong Kwon
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea
| | - Charles Nkufi Tango
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea
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67
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Arya R, Bryant M, Degala HL, Mahapatra AK, Kannan G. Effectiveness of a low‐cost household electrolyzed water generator in reducing the populations of
Escherichia coli
K12 on inoculated beef, chevon, and pork surfaces. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13636] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Richa Arya
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Madalyn Bryant
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Hema L. Degala
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Ajit K. Mahapatra
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
| | - Govind Kannan
- Food Engineering Laboratory, Agricultural Research Station, College of AgricultureFamily Sciences and Technology, Fort Valley State UniversityFort Valley Georgia 31030
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68
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Cai L, Wang H, Liang L, Wang G, Xu X, Wang H. Response of Formed-Biofilm of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundii to Chlorite-Based Disinfectants. J Food Sci 2018; 83:1326-1332. [PMID: 29668034 DOI: 10.1111/1750-3841.14149] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 03/06/2018] [Accepted: 03/14/2018] [Indexed: 12/16/2022]
Abstract
Bacterial biofilms formed on equipment surfaces are potential sources of cross-contamination and can be responsible for the spread of bacteria involved in food spoilage, such as some Enterobacteriaceae family members. In this study, the effect of chlorite-based disinfectants, including sodium hypochlorite (SH), chlorine dioxide (CD), strongly acidic electrolyzed water (StAEW), and neutral electrolyzed water (NEW), on inactivation of mono-biofilms of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundii was evaluated separately. All the strains were enumerated by the viable plate-count method after disinfection for 30 min. A comparison of the surviving cells after disinfection indicated that E. cloacae biofilms were more resistant to disinfectants than the biofilms of the other two strains, and treatment with all the disinfectants improved sanitizing. SH (200 mg/L) was the most effective in the reduction of cell number in the biofilms of all strains. Considering the safety of use and environmental protection, electrolyzed oxidizing water, especially StAEW, was a good suggestion for the inactivation of cells in K. oxytoca or C. freundii biofilms. These results suggest that the cells in biofilm of E. cloacae, K. oxytoca, and C. freundii were highly sensitive to chlorite-based disinfectants and provide insights into the efficacy of disinfectants in killing bacteria. PRACTICAL APPLICATION The Enterobacteriaceae biofilms formed on equipment surfaces, which can cause cross-contamination and food spoilage, are greatly challenging bacterial contaminants of food products. Electrolyzed oxidizing water is a novel, environmentally friendly disinfectant that can effectively treat Enterobacteriaceae biofilms. The results of this study may be used to design effective measures to disinfect biofilms on equipment contact surfaces.
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Affiliation(s)
- Linlin Cai
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
| | - Huawei Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
| | - Lijiao Liang
- Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
| | - Guangyu Wang
- Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
| | - Xinglian Xu
- Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing 210095, P.R. China
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69
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Pankaj S, Shi H, Keener KM. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.007] [Citation(s) in RCA: 182] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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70
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Ming R, Zhu Y, Deng L, Zhang A, Wang J, Han Y, Chai B, Ren Z. Effect of electrode material and electrolysis process on the preparation of electrolyzed oxidizing water. NEW J CHEM 2018. [DOI: 10.1039/c8nj01076e] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The efficient preparation of EO water can be controlled by different electrode materials and electrolysis processes.
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Affiliation(s)
- Ruoxi Ming
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Li Deng
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ailian Zhang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ju Wang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yongqi Han
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Bo Chai
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
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71
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Comparison of the efficacy of commercial antimicrobial interventions for reducing antibiotic resistant and susceptible beef-associated Salmonella and Escherichia coli strains. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1141-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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72
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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73
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Meireles A, Ferreira C, Melo L, Simões M. Comparative stability and efficacy of selected chlorine-based biocides against Escherichia coli in planktonic and biofilm states. Food Res Int 2017; 102:511-518. [PMID: 29195980 DOI: 10.1016/j.foodres.2017.09.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 09/07/2017] [Accepted: 09/09/2017] [Indexed: 11/18/2022]
Abstract
Microbial contamination is an unavoidable problem in industrial processes. Sodium hypochlorite (SH) is the most common biocide used for industrial disinfection. However, in view of the current societal concerns on environmental and public health aspects, there is a trend to reduce the use of this biocide as it can lead to the formation of organochlorinated carcinogenic compounds. In this work the efficacy of SH was assessed against Escherichia coli in planktonic and biofilm states and compared with three alternative chlorine-based biocides: neutral electrolyzed oxidizing water (NEOW), chlorine dioxide (CD) and sodium dichloroisocyanurate (NaDCC). The planktonic tests revealed that SH had the fastest antimicrobial action, NaDCC exhibited the highest antimicrobial rate and NEOW caused the highest antimicrobial effects. Additionally, NEOW was the biocide that allowed the highest formation of reactive oxygen species (ROS). In biofilm control, NEOW and CD were the most efficient biocides causing 3.26 and 3.20 log CFU·cm-2 reduction, respectively. In terms of stability for chlorine depletion, NEOW had the longest decay time for chlorine loss (70days at 5°C) and the lowest chlorine loss rate (0.013ppm·min-1 at 5°C). CD and NaDCC had equivalent stability. The overall results demonstrated NEOW as a good alternative to SH due to its higher antimicrobial effects and lower chlorine depletion over time.
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Affiliation(s)
- Ana Meireles
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Carla Ferreira
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Luís Melo
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Manuel Simões
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
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74
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Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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75
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Ye Z, Wang S, Chen T, Gao W, Zhu S, He J, Han Z. Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water. Sci Rep 2017; 7:6279. [PMID: 28740247 PMCID: PMC5524752 DOI: 10.1038/s41598-017-06716-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/16/2017] [Indexed: 12/17/2022] Open
Abstract
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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Affiliation(s)
- Zhangying Ye
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Shuo Wang
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Tao Chen
- School of Environmental & Resource Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Weishan Gao
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Songming Zhu
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jinsong He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Zhiying Han
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
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76
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Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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77
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Li NW, Liu GL, Liu J. Inactivation ofBacillus cereusbiofilms on stainless steel by acidic electrolyzed water. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13304] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nan-Wei Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering; Guangzhou 510225 China
- Key Laboratory of Traditional Cantonese Food Processing and Safety Control; Guangzhou 510225 China
| | - Gong-Liang Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering; Guangzhou 510225 China
- Key Laboratory of Traditional Cantonese Food Processing and Safety Control; Guangzhou 510225 China
| | - Jia Liu
- College of Information Science and Technology, Zhongkai University of Agriculture and Engineering; Guangzhou 510225 China
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78
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Khan I, Tango CN, Miskeen S, Lee BH, Oh DH. Hurdle technology: A novel approach for enhanced food quality and safety – A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.010] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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79
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Zhao L, Zhang Y, Yang H. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.041] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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80
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Li H, Ren Y, Hao J, Liu H. Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. J Food Saf 2017. [DOI: 10.1111/jfs.12333] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Yuanyuan Ren
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Haidian Beijing 100083 P. R. China
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81
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Hao J, Wu T, Li H, Liu H. Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1801-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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82
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Systematic review of the magnitude of change in prevalence and quantity of Salmonella after administration of pathogen reduction treatments on pork carcasses. Anim Health Res Rev 2016; 17:39-59. [PMID: 27427192 DOI: 10.1017/s1466252316000025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE In this systematic review, we summarized change in Salmonella prevalence and/or quantity associated with pathogen reduction treatments (washes, sprays, steam) on pork carcasses or skin-on carcass parts in comparative designs (natural or artificial contamination). METHODS In January 2015, CAB Abstracts (1910-2015), SCI and CPCI-Science (1900-2015), Medline® and Medline® In-Process (1946-2015) (OVIDSP), Science.gov, and Safe Pork (1996-2012) were searched with no language or publication type restrictions. Reference lists of 24 review articles were checked. Two independent reviewers screened 4001 titles/abstracts and assessed 122 full-text articles for eligibility. Only English-language records were extracted. RESULTS Fourteen studies (5 in commercial abattoirs) were extracted and risk of bias was assessed by two reviewers independently. Risk of bias due to systematic error was moderate; a major source of bias was the potential differential recovery of Salmonella from treated carcasses due to knowledge of the intervention. The most consistently observed association was a positive effect of acid washes on categorical measures of Salmonella; however, this was based on individual results, not a summary effect measure. CONCLUSION There was no strong evidence that any one intervention protocol (acid temperature, acid concentration, water temperature) was clearly superior to others for Salmonella control.
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83
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Pang YH, Hung YC. Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing Process. J Food Sci 2016; 81:M1743-8. [PMID: 27305593 DOI: 10.1111/1750-3841.13364] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 05/10/2016] [Accepted: 05/12/2016] [Indexed: 11/27/2022]
Abstract
Spray washing is a common sanitizing method for the fresh produce industry. The purpose of this research was to investigate the antimicrobial effect of spraying slightly acidic electrolyzed water (SAEW) and a combination of ozonated water with ultraviolet (UV) in reducing Escherichia coli O157:H7 on romaine and iceberg lettuces. Both romaine and iceberg lettuces were spot inoculated with 100 μL of a 3 strain mixture of E. coli O157:H7 to achieve an inoculum of 6 log CFU/g on lettuce. A strong antimicrobial effect was observed for the UV-ozonated water combination, which reduced the population of E. coli by 5 log CFU/g of E. coli O157:H7 on both lettuces. SAEW achieved about 5 log CFU/g reductions in the bacterial counts on romaine lettuce. However, less than 2.5 log CFU/g in the population of E. coli O157:H7 was reduced on iceberg lettuce. The difference may be due to bacteria aggregation near and within stomata for iceberg lettuce but not for romaine lettuce. The UV light treatment may stimulate the opening of the stomata for the UV-ozonated water treatment and hence achieve better bacterial inactivation than the SAEW treatment for iceberg lettuce. Our results demonstrated that the combined treatment of SAEW and UV-ozonated water in the spray washing process could more effectively reduce E. coli O157:H7 on lettuce, which in turn may help reduce incidences of E. coli O157:H7 outbreaks.
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Affiliation(s)
- Yu-Hsin Pang
- the Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, U.S.A
| | - Yen-Con Hung
- the Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, U.S.A
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84
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Cravero F, Englezos V, Torchio F, Giacosa S, Río Segade S, Gerbi V, Rantsiou K, Rolle L, Cocolin L. Post-harvest control of wine-grape mycobiota using electrolyzed water. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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85
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Hao J, Wu T, Li H, Wang W, Liu H. Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat. Food Chem 2016; 201:87-93. [DOI: 10.1016/j.foodchem.2016.01.037] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 01/06/2016] [Accepted: 01/10/2016] [Indexed: 10/22/2022]
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86
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Afari GK, Hung YC, King CH, Hu A. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.038] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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87
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Nagamatsu Y, Chen KK, Nagamatsu H, Kozono Y, Shimizu H. Application of neutral electrolyzed water to disinfection of alginate impression. Dent Mater J 2016; 35:270-7. [PMID: 27041018 DOI: 10.4012/dmj.2015-132] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Neutral electrolyzed water was developed with new concepts of long-term good durability and minimum corrosiveness to metal in addition to its excellent bactericidal activities similar to acid type of electrolyzed waters. The present study examined the bactericidal effects of the neutral electrolyzed water on disinfection of the alginate impression of a dental arch model contaminated by bacteria. Only 1-min immersion in neutral electrolyzed water could sufficiently disinfect the alginate impression including the metallic tray under ultrasonic with no significant differences from acid electrolyzed waters. No bactericidal effects were found in any electrolyzed water when used as mixing water. Considering the advantages and disadvantages of each electrolyzed water in a comprehensive way, it was suggested that neutral electrolyzed water may be the most appropriate for the disinfection of alginate impression.
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Affiliation(s)
- Yuki Nagamatsu
- Division of Biomaterials, Department of Oral Functions, Kyushu Dental University
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88
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89
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Al-Qadiri HM, Ovissipour M, Al-Alami N, Govindan BN, Shiroodi SG, Rasco B. Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique. J Food Sci 2016; 81:M1177-83. [DOI: 10.1111/1750-3841.13275] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 02/20/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Hamzah M. Al-Qadiri
- Dept. of Nutrition and Food Technology, Faculty of Agriculture; The Univ. of Jordan; Amman 11942 Jordan
| | - Mahmoudreza Ovissipour
- School of Food Science; Washington State Univ; Pullman WA 99164 U.S.A
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164 U.S.A
| | - Nivin Al-Alami
- Water, Energy and Environment Center; The Univ. of Jordan; Amman 11942 Jordan
| | - Byju N. Govindan
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164 U.S.A
| | | | - Barbara Rasco
- School of Food Science; Washington State Univ; Pullman WA 99164 U.S.A
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90
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Du S, Zhang Z, Xiao L, Lou Y, Pan Y, Zhao Y. Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp. Front Microbiol 2016; 7:305. [PMID: 27014228 PMCID: PMC4783573 DOI: 10.3389/fmicb.2016.00305] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 02/24/2016] [Indexed: 01/02/2023] Open
Abstract
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.
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Affiliation(s)
- Suping Du
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Lili Xiao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yang Lou
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
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91
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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92
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Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon ( Salmo salar ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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93
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Chen J, Xu B, Deng S, Huang Y. Effect of Combined Pretreatment with Slightly Acidic Electrolyzed Water and Botanic Biopreservative on Quality and Shelf Life of Bombay Duck (Harpadon nehereus
). J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12182] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Jing Chen
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Bin Xu
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Shanggui Deng
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Yuting Huang
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
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94
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Ignat A, Manzocco L, Maifreni M, Nicoli MC. Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12665] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alexandra Ignat
- Dipartimento di Scienze degli Alimenti; University of Udine; via Sondrio 2/a 33100 Udine Italy
| | - Lara Manzocco
- Dipartimento di Scienze degli Alimenti; University of Udine; via Sondrio 2/a 33100 Udine Italy
| | - Michela Maifreni
- Dipartimento di Scienze degli Alimenti; University of Udine; via Sondrio 2/a 33100 Udine Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze degli Alimenti; University of Udine; via Sondrio 2/a 33100 Udine Italy
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95
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Pinto L, Ippolito A, Baruzzi F. Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water. Food Microbiol 2015; 50:102-8. [PMID: 25998822 DOI: 10.1016/j.fm.2015.04.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2014] [Revised: 04/01/2015] [Accepted: 04/08/2015] [Indexed: 11/29/2022]
Abstract
In the present study, we evaluated the antimicrobial activity of neutral electrolyzed water (NEW) against 14 strains of spoilage Pseudomonas of fresh cut vegetables under cold storage. The NEW, produced from solutions of potassium and sodium chloride, and sodium bicarbonate developed up to 4000 mg/L of free chlorine, depending on the salt and relative concentration used. The antimicrobial effect of the NEW was evaluated against different bacterial strains at 10(5) cells/ml, with different combinations of free chlorine concentration/contact time; all concentrations above 100 mg/L, regardless of the salt used, were found to be bactericidal already after 2 min. When catalogna chicory and lettuce leaves were dipped for 5 min in diluted NEW, microbial loads of mesophilic bacteria and Enterobacteriaceae were reduced on average of 1.7 log cfu/g. In addition, when lettuce leaves were dipped in a cellular suspension of the spoiler Pseudomonas chicorii I3C strain, diluted NEW was able to reduce Pseudomonas population of about 1.0 log cfu/g. Thanks to its high antimicrobial activity against spoilage microorganisms, and low cost of operation, the application of cycles of electrolysis to the washing water looks as an effective tool in controlling fresh cut vegetable microbial spoilage contamination occurring during washing steps.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Antonio Ippolito
- Department of Soil, Plant and Food Sciences, University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
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96
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Afari GK, Hung YC, King CH. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions. J Food Sci 2015; 80:M1815-22. [PMID: 26155998 DOI: 10.1111/1750-3841.12936] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 05/13/2015] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing lettuce for 30 min at 65 rpm led to the greatest reductions, with 4.2 and 5.9 log CFU/g reductions achieved for E. coli O157:H7 and S. Typhimurium respectively on romaine, whereas iceberg lettuce reductions were 3.2 and 4.6 log CFU/g for E. coli O157:H7 and S. Typhimurium respectively. Washing tomatoes for 10 min at 65 rpm achieved reductions greater than 8 and 6 log CFU/tomato on S. Typhimurium and E. coli O157:H7 respectively. All pathogens were completely inactivated in NEO water wash solutions. No detrimental effects on the visual quality of the produce studied were observed under all treatment conditions. Results show the adoption of this washing procedure in food service operations could be useful in ensuring produce safety.
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Affiliation(s)
- George K Afari
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A
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97
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Brychcy E, Malik M, Drożdżewski P, Ulbin-Figlewicz N, Jarmoluk A. Low-concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12899] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ewa Brychcy
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
| | - Magdalena Malik
- Faculty of Chemistry; Wroclaw University of Technology; Wybrzeze Wyspianskiego 27, 50-370 Wroclaw Poland
| | - Piotr Drożdżewski
- Faculty of Chemistry; Wroclaw University of Technology; Wybrzeze Wyspianskiego 27, 50-370 Wroclaw Poland
| | - Natalia Ulbin-Figlewicz
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
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98
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Zang YT, Li BM, Bing S, Cao W. Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology. Poult Sci 2015; 94:2059-65. [PMID: 26188036 DOI: 10.3382/ps/pev188] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Accepted: 05/03/2015] [Indexed: 11/20/2022] Open
Abstract
In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S. Enteritidis on chick cages were investigated using a central composite design of the response surface methodology (RSM). The established RS model had a goodness of fit quantified by the parameter R2 (0.971), as well as a lack of fit test (P>0.05). The maximum reduction of 3.12 log10 CFU/cm2 for S. Enteritidis was obtained for the cage treated with tap water cleaning for 15 s followed by SAEW treatment for 40 s at an ACC of 50 mg/l. Results indicate that the established RS model has shown the potential of SAEW in disinfection of bacteria on cages.
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Affiliation(s)
- Y T Zang
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - B M Li
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - Sh Bing
- Shandong Agricultural University, Shandong 271000, China
| | - W Cao
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
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99
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Wang M, Wang JJ, Sun XH, Pan YJ, Zhao Y. Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp. Food Chem 2015; 176:333-41. [DOI: 10.1016/j.foodchem.2014.12.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 12/15/2014] [Accepted: 12/19/2014] [Indexed: 12/18/2022]
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100
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Fujita M, Mashima I, Nakazawa F. Monitoring the decontamination efficacy of the novel Poseidon-S disinfectant system in dental unit water lines. JOURNAL OF MICROBIOLOGY, IMMUNOLOGY, AND INFECTION = WEI MIAN YU GAN RAN ZA ZHI 2015; 50:270-276. [PMID: 26066542 DOI: 10.1016/j.jmii.2015.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/10/2015] [Accepted: 05/05/2015] [Indexed: 11/15/2022]
Abstract
BACKGROUND Contaminated dental unit waterlines (DUWLs) are a known source of specific health care-acquired infections because of the difficulty in keeping them clean during routine dental practice. Recently, an electrolysis apparatus that uses only the chlorine normally present in municipal water, the Poseidon-S system, was developed as a novel additive-free disinfectant system to control microbial contamination in DUWLs. METHODS The microbiological quality of water samples collected from DUWLs was assessed before and after installation of the Poseidon-S system in terms of the total viable counts (TVCs) of microorganisms. The microbicidal effects of the electrolyzed water against oral organisms and its cytotoxicity against human oral-derived cell lines were also examined. RESULTS Water samples from the DUWLs initially had average microbial TVCs of 103-106 colony-forming units (CFU)/mL. After installation of the Poseidon-S system, the number of microorganisms in the water samples decreased to less than 1 × 102 CFU/mL. The electrolyzed water also exhibited remarkable microbicidal effects on the microorganisms present in the DUWLs as well as microorganisms commonly isolated from human oral cavities, but showed low cytotoxicity towards human oral-derived cells. CONCLUSION This study demonstrated that routine use of the Poseidon-S system can effectively maintain low microbial levels in DUWLs.
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Affiliation(s)
- Mari Fujita
- Department of Oral Microbiology, School of Dentistry, Health Sciences University of Hokkaido, Hokkaido, Japan
| | - Izumi Mashima
- Department of Oral Microbiology, School of Dentistry, Health Sciences University of Hokkaido, Hokkaido, Japan
| | - Futoshi Nakazawa
- Department of Oral Microbiology, School of Dentistry, Health Sciences University of Hokkaido, Hokkaido, Japan.
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