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Block Z, Eyles A, Corkrey R, Stanley R, Ross T, Kocharunchitt C. Effect of Storage Conditions on Shelf Stability of Undiluted Neutral Electrolyzed Water. J Food Prot 2020; 83:1838-1843. [PMID: 32991722 DOI: 10.4315/jfp-20-104] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 06/05/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Neutral electrolyzed water (NEW) is an oxidizing sanitizer that can be made locally on-site; it is often stored in a ready-to-use format to accumulate the large volumes required for periodic or seasonal use. The shelf stability of NEW sanitizer was, therefore, assessed under various storage conditions to guide the development of protocols for its industrial application. To that end, fresh NEW with an available chlorine concentration (ACC) of 480 mg/L, pH 6.96, and oxidation reduction potential (ORP) of 916 mV was stored under different conditions. These were open or sealed polypropylene bottles, three different surface area-to-volume (SA:V) ratios (0.9, 1.7, and 8.7), and two temperatures (4 and 25°C). NEW stored at 4°C was significantly more stable than NEW stored at 25°C; ACC and pH decreased by 137 mg/L and 0.7, respectively, whereas ORP increased by 23 mV, after 101 days of storage. At 25°C, ACC decreased to <0.01 mg/L after 52 days in bottles with a SA:V ratio of 8.7, with a similar decrease after 101 days in bottles with a SA:V ratio of 1.7. However, pH decreased by up to 3.7 pH units, and ORP increased by up to 208 mV. The antimicrobial efficacy of "aged" electrolyzed oxidizing (EO) water with different ACC and ORP, but the same pH (i.e., 3.4 ± 0.2), was evaluated against Escherichia coli and Listeria innocua to determine any differences in residual antimicrobial activity. EO water with an ACC of ≥7 mg/L and an ORP of 1,094 mV caused a reduction of at least 4.7 log, whereas EO water with nondetectable ACC and considerably high ORP (716 mV) had little antimicrobial effect (<1-log reduction). Results from this study indicate that the efficacy of NEW as a sanitizer for large-scale applications such as horticulture can be maintained for at least 3 months when it is stored in closed containers with low SA:V ratio at low temperatures. HIGHLIGHTS
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Affiliation(s)
- Zachary Block
- Centre for Food Safety and Innovation, University of Tasmania, Private Bag 98 Hobart Tasmania 7001
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98 Hobart Tasmania 7001.,(ORCID: https://orcid.org/0000-0003-4432-6216 [A.E.])
| | - Ross Corkrey
- Centre for Food Safety and Innovation, University of Tasmania, Private Bag 98 Hobart Tasmania 7001
| | - Roger Stanley
- Centre for Food Safety and Innovation, University of Tasmania, Private Bag 98 Hobart Tasmania 7001.,ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98 Hobart Tasmania 7001
| | - Tom Ross
- Centre for Food Safety and Innovation, University of Tasmania, Private Bag 98 Hobart Tasmania 7001.,ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98 Hobart Tasmania 7001
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, University of Tasmania, Private Bag 98 Hobart Tasmania 7001
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102
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Graça A, Santo D, Pires-Cabral P, Quintas C. The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110034] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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103
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Hsieh YL, Yao JC, Hsieh SC, Teng NC, Chu YT, Yu WX, Chen CH, Chang LY, Huang CS, Lee TH, Kareiva A, Yang JC. The In Vivo Toxicity and Antimicrobial Properties for Electrolyzed Oxidizing (EO) Water-Based Mouthwashes. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E4299. [PMID: 32993124 PMCID: PMC7579534 DOI: 10.3390/ma13194299] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/13/2020] [Accepted: 09/24/2020] [Indexed: 12/21/2022]
Abstract
The objective of this study was to verify the feasibility of electrolyzed oxidizing (EO) water as a mouthwash through the evaluation of its in vivo toxicity by embryonic zebrafish and antimicrobial efficacy against Streptococcus mutans (S. mutans). METHODOLOGY Each 1.5-3.0 g of sodium chloride (NaCl), sodium bromide (NaBr), or calcium chloride (CaCl2) were added into an electrolyzer with 300 mL of DD water to produce electrolyzed oxidizing (EO) water. A zebrafish embryo assay was used to evaluate acute toxicity of specimens. Antimicrobial property was conducted with 100 μL microbial count of 1 × 108 cfu/mL S. mutans to blend with each 10 mL specimen of chlorhexidine (CHX) gluconate or hypochlorous acid (HOCl) for various time points. The concentration of viable microorganisms was assessed according to individually standardized inoculum by a plate-count method. RESULTS Among the EO water produced from NaCl, NaBr, and CaCl2, the EO water from NaCl showed a relatively low mortality rate of zebrafish embryos and was chosen for a detailed investigation. The mortality rates for the groups treated with EO water containing 0.0125% and 0.0250% HOCl were not statically different from those of a negative control, however the mortality rate was 66.7 ± 26.2% in 0.2% CHX gluconate for the same treatment time of 0.5 min. All of the HOCl or 2.0% CHX gluconate groups showed >99.9% antimicrobial effectiveness against S. mutans; while the 0.2% CHX gluconate group showed a bacterial reduction rate of 87.5% and 97.1% for treatment times of 0.5 min and 1.0 min, respectively. CONCLUSIONS Except for the 0.2% CHX gluconate, all the HOCl specimens and 2.0% CHX gluconate revealed similar antimicrobial properties (>99.9%) against S. mutans. The EO water comprised of both 0.0125% and 0.0250% HOCl showed >99.9% antimicrobial efficacy but with little in vivo toxicity, illuminating the possibility as an alternative mouthwash for dental and oral care.
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Affiliation(s)
- Yi-Ling Hsieh
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Jiun-Cheng Yao
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Sung-Chih Hsieh
- School of Dentistry, Taipei Medical University, Taipei 110–52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.)
| | - Nai-Chia Teng
- School of Dentistry, Taipei Medical University, Taipei 110–52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.)
| | - You-Tai Chu
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Wen-Xin Yu
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Chung-He Chen
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Liang-Yu Chang
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Ching-Shuan Huang
- School of Dentistry, Taipei Medical University, Taipei 110–52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.)
| | - Tzu-Hsin Lee
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
| | - Aivaras Kareiva
- Institute of Chemistry, Vilnius University, Naugarduko 24, LT-03225 Vilnius, Lithuania;
| | - Jen-Chang Yang
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan; (Y.-L.H.); (J.-C.Y.); (Y.-T.C.); (W.-X.Y.); (C.-H.C.); (L.-Y.C.); (T.-H.L.)
- Research Center of Biomedical Device, Taipei Medical University, Taipei 110–52, Taiwan
- International Ph.D. Program in Biomedical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110–52, Taiwan
- Research Center of Digital Oral Science and Technology, Taipei Medical University, Taipei 110–52, Taiwan
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104
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Wohlgemuth F, Gomes RL, Singleton I, Rawson FJ, Avery SV. Top-Down Characterization of an Antimicrobial Sanitizer, Leading From Quenchers of Efficacy to Mode of Action. Front Microbiol 2020; 11:575157. [PMID: 33101251 PMCID: PMC7546784 DOI: 10.3389/fmicb.2020.575157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Accepted: 09/07/2020] [Indexed: 01/29/2023] Open
Abstract
We developed a top-down strategy to characterize an antimicrobial, oxidizing sanitizer, which has diverse proposed applications including surface-sanitization of fresh foods, and with benefits for water resilience. The strategy involved finding quenchers of antimicrobial activity then antimicrobial mode of action, by identifying key chemical reaction partners starting from complex matrices, narrowing down reactivity to specific organic molecules within cells. The sanitizer electrolyzed-water (EW) retained partial fungicidal activity against the food-spoilage fungus Aspergillus niger at high levels of added soils (30–750 mg mL–1), commonly associated with harvested produce. Soil with high organic load (98 mg g–1) gave stronger EW inactivation. Marked inactivation by a complex organics mix (YEPD medium) was linked to its protein-rich components. Addition of pure proteins or amino acids (≤1 mg mL–1) fully suppressed EW activity. Mechanism was interrogated further with the yeast model, corroborating marked suppression of EW action by the amino acid methionine. Pre-culture with methionine increased resistance to EW, sodium hypochlorite, or chlorine-free ozonated water. Overexpression of methionine sulfoxide reductases (which reduce oxidized methionine) protected against EW. Fluoroprobe-based analyses indicated that methionine and cysteine inactivate free chlorine species in EW. Intracellular methionine oxidation can disturb cellular FeS-clusters and we showed that EW treatment impairs FeS-enzyme activity. The study establishes the value of a top-down approach for multi-level characterization of sanitizer efficacy and action. The results reveal proteins and amino acids as key quenchers of EW activity and, among the amino acids, the importance of methionine oxidation and FeS-cluster damage for antimicrobial mode-of-action.
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Affiliation(s)
| | - Rachel L Gomes
- Faculty of Engineering, University of Nottingham, Nottingham, United Kingdom
| | - Ian Singleton
- School of Applied Sciences, Edinburgh Napier University, Edinburgh, United Kingdom
| | - Frankie J Rawson
- School of Pharmacy, University of Nottingham, Nottingham, United Kingdom
| | - Simon V Avery
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
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105
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Gabrielli M, Englezos V, Rolle L, Río Segade S, Giacosa S, Cocolin L, Paissoni MA, Lambri M, Rantsiou K, Maury C. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard. Food Res Int 2020; 137:109704. [PMID: 33233278 DOI: 10.1016/j.foodres.2020.109704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 08/31/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.
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Affiliation(s)
- Mario Gabrielli
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France; Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Chantal Maury
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France
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106
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Hernández-Pimentel V, Regalado-González C, Nava-Morales G, Meas-Vong Y, Castañeda-Serrano M, García-Almendárez B. Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2020.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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107
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Kayira TM, Nakano H. Antibacterial effects of plant extracts with hurdle technology against Vibrio cholerae. FEMS Microbiol Lett 2020; 367:5872481. [PMID: 32672823 DOI: 10.1093/femsle/fnaa119] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 07/14/2020] [Indexed: 12/29/2022] Open
Abstract
Vibrio cholerae is an etiological cause of cholera implicated in several pandemics. Antibacterial activity of plant extracts has been established. However, these extracts exhibit activity at a concentration that may alter organoleptic attributes of water and food, hence limiting their application. In this light, there is need to device ways of reducing plant extracts' effective levels in order to widen their application. Thus, this study was conducted to improve activities of plant ethanolic extracts through combination with other generally recognized as safe antimicrobials. Combination of plant extracts with sodium acetate (NaOAc) 0.4% at pH 7.0 reduced minimum inhibitory concentrations (MICs) of clove, lemon eucalyptus, rosemary and sage from 0.2 to 0.025%. At pH 6.4, combinations were more effective reducing MICs of clove, lemon eucalyptus, rosemary and sage from 0.2 to 0.0125% with NaOAc at 0.2%. At pH 7.0, the combination resulted in additive effect. Nevertheless, at pH 6.4, synergic effect was established. No interactive effect was observed with combinations involving glycine. Combination of plant extracts with NaOAc at mildly acidic pH creates a hurdle effect that may have potential application to control the growth of V. cholerae.
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Affiliation(s)
- Tabitha Mlowoka Kayira
- Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Japan 739-8528.,The Polytechnic, Physics and Biochemical Sciences Department, University of Malawi, P/bag, 303, Chichiri Blantyre 3, Malawi
| | - Hiroyuki Nakano
- Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Japan 739-8528
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108
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Sarada BV, Vijay R, Johnson R, Rao TN, Padmanabham G. Fight Against COVID-19: ARCI's Technologies for Disinfection. TRANSACTIONS OF THE INDIAN NATIONAL ACADEMY OF ENGINEERING : AN INTERNATIONAL JOURNAL OF ENGINEERING AND TECHNOLOGY 2020; 5:349-354. [PMID: 38624431 PMCID: PMC7358699 DOI: 10.1007/s41403-020-00153-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/23/2020] [Accepted: 07/06/2020] [Indexed: 02/07/2023]
Abstract
COVID-19 (SARS-CoV-2) is causing a huge concern to the global population due to its highly contagious properties. The SARS-CoV-2 is a new variant in the coronavirus family. The world is focussing on several methods to battle against this novel corona virus, including control of its spread. In this context, ARCI has quickly made efforts to develop disinfection systems including a UVC-based disinfection trolley, honeycomb air heater and a fogging chamber using UVC germicidal lamps, dry heat sterilization and HOCl-based chemical disinfectant to provide rapid and effective inactivation of microorganisms causing the pandemic. These systems have been successfully deployed at different hospitals for their validation.
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Affiliation(s)
- B. V. Sarada
- International Advanced Research Centre for Powder Metallurgy and New Materials (ARCI), Balapur (PO), Hyderabad, Telangana 500005 India
| | - R. Vijay
- International Advanced Research Centre for Powder Metallurgy and New Materials (ARCI), Balapur (PO), Hyderabad, Telangana 500005 India
| | - R. Johnson
- International Advanced Research Centre for Powder Metallurgy and New Materials (ARCI), Balapur (PO), Hyderabad, Telangana 500005 India
| | - T. Narasinga Rao
- International Advanced Research Centre for Powder Metallurgy and New Materials (ARCI), Balapur (PO), Hyderabad, Telangana 500005 India
| | - G. Padmanabham
- International Advanced Research Centre for Powder Metallurgy and New Materials (ARCI), Balapur (PO), Hyderabad, Telangana 500005 India
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109
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Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes (Basel) 2020. [DOI: 10.3390/pr8070792] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).
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110
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Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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111
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Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf-life during transportation and distribution. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01288-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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112
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Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8050534] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
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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113
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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114
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Chen Y, Xie H, Tang J, Lin M, Hung YC, Lin H. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage. Food Chem 2020; 320:126641. [PMID: 32213424 DOI: 10.1016/j.foodchem.2020.126641] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 02/12/2020] [Accepted: 03/17/2020] [Indexed: 12/18/2022]
Abstract
The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties of longans during storage. The data indicated that, as compared to the control samples, AEW treatment could effectively reduce the respiration rate and pericarp cell membrane permeability, retard the occurrences of pericarp browning, pulp breakdown and fruit disease, keep a higher rate of commercially acceptable fruit. Additionally, AEW treatment could suppress the decrease of chromaticity values of L*, a* and b* of the fruit surface, keep higher amounts of pericarp carotenoid, chlorophyll, flavonoid and anthocyanin, maintain higher amounts of pulp total soluble solid (TSS), total soluble sugars, sucrose and vitamin C. These results demonstrated that AEW treatment at pH of 2.5, ACC of 80 mg/L could maintain higher quality attributes and nutritive properties, and display better storability of harvested longans.
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Affiliation(s)
- Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Huilin Xie
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Mengshi Lin
- Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO 65211-5160, United States
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
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115
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Sena Vaz Leães Y, Basso Pinton M, Terezinha de Aguiar Rosa C, Sasso Robalo S, Wagner R, Ragagnin de Menezes C, Smanioto Barin J, Cezar Bastianello Campagnol P, José Cichoski A. Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions. ULTRASONICS SONOCHEMISTRY 2020; 61:104830. [PMID: 31670256 DOI: 10.1016/j.ultsonch.2019.104830] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/10/2019] [Accepted: 10/13/2019] [Indexed: 05/11/2023]
Abstract
Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the emulsions with 10% and 20% NaCl reduction. The BEW-treated emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt meat emulsions using the combination of US and BEW.
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Affiliation(s)
- Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
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116
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Dukare AS, Singh RK, Jangra RK, Bhushan B. Non-Fungicides-Based Promising Technologies for Managing Post-Production Penicillium Induced Spoilage in Horticultural Commodities: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1727497] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajinath Shridhar Dukare
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Rajesh Kumar Singh
- ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Ramesh Kumar Jangra
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Bharat Bhushan
- Plant Biochemistry, ICAR-Indian Institute of Maize Research, Ludhiana, India
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117
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Yan W, Zhang Y, Yang R, Zhao W. Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106820] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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118
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Sheng L, Shen X, Ulloa O, Suslow TV, Hanrahan I, Zhu MJ. Evaluation of JC9450 and Neutral Electrolyzed Water in Controlling Listeria monocytogenes on Fresh Apples and Preventing Cross-Contamination. Front Microbiol 2020; 10:3128. [PMID: 32010118 PMCID: PMC6971194 DOI: 10.3389/fmicb.2019.03128] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 12/24/2019] [Indexed: 11/13/2022] Open
Abstract
Recent multistate outbreaks and recalls of fresh apples due to Listeria monocytogenes contamination have increased consumer concerns regarding fresh and processed apple safety. This study aimed to evaluate the antimicrobial efficacy of two sanitizers, mineral oxychloride (JC9450) and neutral electrolyzed water (NEW), for inactivation of L. monocytogenes on fresh apples. A 2-min treatment of 0.125% (v/v) JC9450 with 100 ppm free available chlorine (FAC) or NEW with 110 ppm FAC caused 0.9-1.2 log10 CFU/apple reduction of L. monocytogenes on both Granny Smith and Fuji apples 24 h post-inoculation. Increasing JC9450 concentration to 0.25 and 0.50% significantly improved its bactericidal effect and reduced L. monocytogenes on Granny Smith apples by ~2.0 and 3.8 log10 CFU/apple, respectively, after a contact time of 2 min. At a shorter contact time of 30 sec, the inactivation efficacy of chlorine and 0.25-0.50% JC9450 against L. monocytogenes on apples was significantly reduced compared with the respective 2-min wash. Furthermore, no L. monocytogenes was recovered in deionized water prepared antimicrobial wash solution or on non-inoculated apples post-NEW with 110 ppm FAC or 0.125-0.5% JC9450 washes, indicating their ability to prevent cross-contamination. In addition, a 2-min exposure to NEW with 110 ppm FAC and 0.50% JC9450 reduced apple native microbiota including total plate count by 0.14 and 0.65 log10 CFU/apple, respectively, and yeast and mold counts by 0.55 and 1.63 log10 CFU/apple, respectively. In summary, L. monocytogenes attached on apples was difficult to eliminate. JC9450 and NEW demonstrated a dose-dependent reduction in L. monocytogenes on apples and successfully prevented cross-contamination, indicating their application potential in post-harvest washes of apples.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Oscar Ulloa
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Trevor V. Suslow
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, United States
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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119
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Hsieh SC, Teng NC, Chu CC, Chu YT, Chen CH, Chang LY, Hsu CY, Huang CS, Hsiao GYW, Yang JC. The Antibacterial Efficacy and In Vivo Toxicity of Sodium Hypochlorite and Electrolyzed Oxidizing (EO) Water-Based Endodontic Irrigating Solutions. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E260. [PMID: 31936078 PMCID: PMC7013798 DOI: 10.3390/ma13020260] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/01/2020] [Accepted: 01/03/2020] [Indexed: 11/24/2022]
Abstract
The objective of this study was to evaluate the antibacterial efficacy against Enterococcus faecalis and Streptococcus mutans and in vivo toxicity using embryonic zebrafish assays of sodium hypochlorite (NaOCl) and electrolyzed oxidizing (EO) water (containing hypochlorous acid (HOCl))-based root canal irrigating solutions. METHODOLOGY Using 100 μL microbial count of 1 × 108 cfu/mL Enterococcus faecalis to mix with each 10 mL specimen of NaOCl or HOCl for designed time periods. The above protocol was also repeated for Streptococcus mutans. The concentration of viable microorganisms was estimated based on each standardized inoculum using a plate-count method. Zebrafish embryo assays were used to evaluate acute toxicity. RESULTS All the HOCl or NaOCl treatment groups showed > 99.9% antibacterial efficacy against Enterococcus faecalis and Streptococcus mutans. Zebrafish embryos showed almost complete dissolution in 1.5% NaOCl within 5 min. Both survival rates after being treated with 0.0125% and 0.0250% HOCl for 0.5 min or 1.0 min were similar to that of E3 medium. CONCLUSIONS Both NaOCl and HOCl revealed similar antibacterial efficacy (> 99.9%) against Enterococcus faecalis and Streptococcus mutans. While 1.5% NaOCl fully dissolved the Zebrafish embryos, both 0.0125% and 0.0250% HOCl showed little in vivo toxicity, affirming its potential as an alternative irrigation solution for vital pulp therapy.
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Affiliation(s)
- Sung-Chih Hsieh
- School of Dentistry, Taipei Medical University, Taipei 110-52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.); (G.Y.-W.H.)
| | - Nai-Chia Teng
- School of Dentistry, Taipei Medical University, Taipei 110-52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.); (G.Y.-W.H.)
| | - Chia Chun Chu
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
| | - You-Tai Chu
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
| | - Chung-He Chen
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
| | - Liang-Yu Chang
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
| | - Chieh-Yun Hsu
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
| | - Ching-Shuan Huang
- School of Dentistry, Taipei Medical University, Taipei 110-52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.); (G.Y.-W.H.)
| | - Grace Ying-Wen Hsiao
- School of Dentistry, Taipei Medical University, Taipei 110-52, Taiwan; (S.-C.H.); (N.-C.T.); (C.-S.H.); (G.Y.-W.H.)
| | - Jen-Chang Yang
- Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan; (C.C.C.); (Y.-T.C.); (C.-H.C.); (L.-Y.C.); (C.-Y.H.)
- Research Center of Biomedical Device, Taipei Medical University, Taipei 110-52, Taiwan
- International Ph.D. Program in Biomedical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei 110-52, Taiwan
- Research Center of Digital Oral Science and Technology, Taipei Medical University, Taipei 110-52, Taiwan
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120
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Liao X, Xiang Q, Cullen PJ, Su Y, Chen S, Ye X, Liu D, Ding T. Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108649] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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121
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Ogunniyi AD, Dandie CE, Ferro S, Hall B, Drigo B, Brunetti G, Venter H, Myers B, Deo P, Donner E, Lombi E. Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers. Sci Rep 2019; 9:19955. [PMID: 31882630 PMCID: PMC6934530 DOI: 10.1038/s41598-019-56248-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 11/29/2019] [Indexed: 12/16/2022] Open
Abstract
There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce. Here we compared the efficacy of pH-neutral electrolyzed oxidizing water (EOW), sodium hypochlorite (NaClO) and chlorine dioxide (ClO2) against single and mixed populations of E. coli, Listeria and Salmonella under a range of pH and organic matter content. EOW treatment of the mixed bacterial suspension resulted in a dose-dependent (<1 mg/L free chlorine), rapid (<2 min) and effective (4-6 Log10) reduction of the microbial load in water devoid of organic matter under the range of pH conditions tested (pH, 6.0, 7.0, 8.4 and 9.2). The efficacy of EOW containing 5 mg/L free chlorine was unaffected by increasing organic matter, and compared favourably with equivalent concentrations of NaClO and ClO2. EOW at 20 mg/L free chlorine was more effective than NaClO and ClO2 in reducing bacterial populations in the presence of high (20-100 mg/L) dissolved organic carbon, and no regrowth or metabolic activity was observed for EOW-treated bacteria at this concentration upon reculturing in rich media. Thus, EOW is as effective or more effective than other common chlorine-based sanitizers for pathogen reduction in contaminated water. EOW's other characteristics, such as neutral pH and ease of handling, indicate its suitability for fresh produce sanitation.
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Affiliation(s)
- Abiodun D Ogunniyi
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia.
| | - Catherine E Dandie
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Sergio Ferro
- Ecas4 Australia Pty Ltd, 8/1 London Road, Mile End South, South Australia, Australia
| | - Barbara Hall
- Plant Health and Biosecurity, SARDI, Adelaide, South Australia, Australia
| | - Barbara Drigo
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Gianluca Brunetti
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Henrietta Venter
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Baden Myers
- Natural and Built Environments Research Centre, School of Natural and Built Environments, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Permal Deo
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Erica Donner
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Enzo Lombi
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
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122
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
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123
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Lévesque S, Graham T, Bejan D, Lawson J, Zhang P, Dixon M. Inactivation of Rhizoctonia solani in fertigation water using regenerative in situ electrochemical hypochlorination. Sci Rep 2019; 9:14237. [PMID: 31578375 PMCID: PMC6775103 DOI: 10.1038/s41598-019-50600-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Accepted: 09/10/2019] [Indexed: 11/17/2022] Open
Abstract
The capture and re-use of greenhouse fertigation water is an efficient use of fertilizer and limited water resources, although the practice is not without risk. Plant pathogens and chemical contaminants can build up over successive capture and re-use cycles; if not properly managed they can lead to reduced productivity or crop loss. There are numerous established and emerging water treatment technologies available to treat fertigation water. Electrochemical processes are emerging as effective means for controlling pathogens via in situ regenerative hypochlorination; a process that is demonstrated here to achieve pathogen control in fertigation solutions without leading to the accumulation of potentially phytotoxic free chlorine residuals associated with other chlorination processes. An electrochemical flow cell (EFC) outfitted with ruthenium dioxide (RuO2) dimensionally stable anodes (DSA) was characterized and evaluated for free chlorine production and Rhizoctonia solani inactivation in both irrigation and fertigation solutions. Pathogen inactivation was achieved at low current densities and short residence or cell contact times. Effluent free chlorine concentrations were significantly lower than commonly reported phytotoxic threshold values (approximately 2.5 mg/L) when fertilizer (containing ammonium) was present in the test solution; an effect attributable to reactions associated with breakpoint chlorination, including chloramine formation, as well as the presence of other oxidizable compounds in the fertilizer. Chloride concentrations were stable under the test conditions suggesting that the EFC was operating as a regenerative in situ electrochemical hypochlorination system. No significant changes to macronutrient concentrations were found following passage through the EFC.
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Affiliation(s)
- Serge Lévesque
- Controlled Environment Systems Research Facility, School of Environmental Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
| | - Thomas Graham
- Controlled Environment Systems Research Facility, School of Environmental Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Dorin Bejan
- Environmental Technology Consultant for CESRF, 275 Royalton Common Unit 49, Oakville, Ontario, L6H 0N2, Canada
| | - Jamie Lawson
- Controlled Environment Systems Research Facility, School of Environmental Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Ping Zhang
- Controlled Environment Systems Research Facility, School of Environmental Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Mike Dixon
- Controlled Environment Systems Research Facility, School of Environmental Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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124
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Effect of the Frequency of the Microsafe Spraying on the Production Performance and the Microbial Presence in Mouth and Vent of Broiler Chickens. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.3.26] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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125
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Diogo P, F Faustino MA, P M S Neves MG, Palma PJ, P Baptista I, Gonçalves T, Santos JM. An Insight into Advanced Approaches for Photosensitizer Optimization in Endodontics-A Critical Review. J Funct Biomater 2019; 10:E44. [PMID: 31575005 PMCID: PMC6963755 DOI: 10.3390/jfb10040044] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 09/10/2019] [Accepted: 09/23/2019] [Indexed: 02/07/2023] Open
Abstract
Apical periodontitis is a biofilm-mediated disease; therefore, an antimicrobial approach is essential to cure or prevent its development. In the quest for efficient strategies to achieve this objective, antimicrobial photodynamic therapy (aPDT) has emerged as an alternative to classical endodontic irrigation solutions and antibiotics. The aim of the present critical review is to summarize the available evidence on photosensitizers (PSs) which has been confirmed in numerous studies from diverse areas combined with several antimicrobial strategies, as well as emerging options in order to optimize their properties and effects that might be translational and useful in the near future in basic endodontic research. Published data notably support the need for continuing the search for an ideal endodontic photosensitizer, that is, one which acts as an excellent antimicrobial agent without causing toxicity to the human host cells or presenting the risk of tooth discoloration. The current literature on experimental studies mainly relies on assessment of mixed disinfection protocols, combining approaches which are already available with aPDT as an adjunct therapy. In this review, several approaches concerning aPDT efficiency are appraised, such as the use of bacteriophages, biopolymers, drug and light delivery systems, efflux pump inhibitors, negative pressure systems, and peptides. The authors also analyzed their combination with other approaches for aPDT improvement, such as sonodynamic therapy. All of the aforementioned techniques have already been tested, and we highlight the biological challenges of each formulation, predicting that the collected information may encourage the development of other effective photoactive materials, in addition to being useful in endodontic basic research. Moreover, special attention is dedicated to studies on detailed conditions, aPDT features with a focus on PS enhancer strategies, and the respective final antimicrobial outcomes. From all the mentioned approaches, the two which are most widely discussed and which show the most promising outcomes for endodontic purposes are drug delivery systems (with strong development in nanoparticles) and PS solubilizers.
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Affiliation(s)
- Patrícia Diogo
- Institute of Endodontics, Faculty of Medicine, University of Coimbra, 3000-075 Coimbra, Portugal.
- FMUC, Faculty of Medicine, University of Coimbra, 3000-370 Coimbra, Portugal.
| | - M Amparo F Faustino
- QOPNA & LAQV-REQUIMTE and Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - M Graça P M S Neves
- QOPNA & LAQV-REQUIMTE and Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Paulo J Palma
- Institute of Endodontics, Faculty of Medicine, University of Coimbra, 3000-075 Coimbra, Portugal.
- FMUC, Faculty of Medicine, University of Coimbra, 3000-370 Coimbra, Portugal.
| | - Isabel P Baptista
- FMUC, Faculty of Medicine, University of Coimbra, 3000-370 Coimbra, Portugal.
- Institute of Periodontology, Faculty of Medicine, University of Coimbra, 3000-075 Coimbra, Portugal.
| | - Teresa Gonçalves
- FMUC, Faculty of Medicine, University of Coimbra, 3000-370 Coimbra, Portugal.
- CNC, Center for Neuroscience and Cell Biology, University of Coimbra, 3004-504 Coimbra, Portugal.
| | - João Miguel Santos
- Institute of Endodontics, Faculty of Medicine, University of Coimbra, 3000-075 Coimbra, Portugal.
- FMUC, Faculty of Medicine, University of Coimbra, 3000-370 Coimbra, Portugal.
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126
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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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127
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Lin X, Sun DW. Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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128
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Sipahi H, Reis R, Dinc O, Kavaz T, Dimoglo A, Aydın A. In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye. Hum Exp Toxicol 2019; 38:1314-1326. [DOI: 10.1177/0960327119862333] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Electrolyzed water (EW) is a widely used disinfectant agent with high oxidation–reduction potential (ORP). Although EW has been used in many areas, such as food hygiene, agriculture, and animal husbandry, the studies presented in the literature are not enough to clarify the toxic effects of EW. The aim of this study is, therefore, to produce EWs at different pH, ORP, and chlorine concentrations and to assess their safety in terms of toxicology. At the beginning of the study, the antimicrobial activity of the EW types with respect to bacteria and fungus was investigated. EWs below pH 7 were all effective in inactivating Enterococcus hirae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans completely. In vitro studies of cell cultures revealed that different concentrations of EWs were not cytotoxic for the L929 cells under 10- to 80-fold dilutions. In addition, it has been determined that produced EWs did not have irritation potential, according to the in vitro EpiDerm™, reconstituted skin irritation test in the frames of biocompatibility tests. For the mucous membrane irritation test, the hen’s egg test-chorioallantoic membrane experiment was performed, and EWs were found to have no eye irritation. In conclusion, it has been shown that produced EWs with antimicrobial efficacy were found to be safe for skin and eye according to in vitro biocompatibility study studies. Thus, the establishment of a technological infrastructure for the EW production and the use of produced EW as an effective disinfectant in the food, medical, and agricultural areas should be encouraged.
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Affiliation(s)
- H Sipahi
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
| | - R Reis
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Karadeniz Technical University, Trabzon, Turkey
| | - O Dinc
- Institutue of Health Science, Department of Biotechnology, University of Health Sciences, Istanbul, Turkey
| | - T Kavaz
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
| | - A Dimoglo
- Faculty of Engineering, Department of Environmental Engineering, Duzce University, Konuralp, Duzce, Turkey
| | - A Aydın
- Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Yeditepe University, Istanbul, Turkey
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129
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Li Z, Li B, Zheng W, Tu J, Zheng H, Wang Y. Optimization of a wet scrubber with electrolyzed water spray-Part I: Ammonia removal. JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION (1995) 2019; 69:592-602. [PMID: 30633708 DOI: 10.1080/10962247.2019.1567621] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 01/03/2019] [Indexed: 06/09/2023]
Abstract
Electrolyzed water (EW) is an effective disinfectant with a wide range of pH. EW in acid range was proved to be an ammonia absorbent which make it valuable for wet scrubbers used in animal feeding operations (AFOs). This study aimed to optimize the design and operating parameters of a wet scrubber with EW spray for ammonia removal, based on the size distribution of droplets, the property of EW and the reduction efficiency of ammonia. The optimized parameters included droplet size, nozzle flow rates, pH and available chlorine concentration (ACC) of EW, nozzle number at single stage, stage number, initial ammonia concentration and air speed in the duct. The ammonia removal efficiency increased with the decrease of droplet size and the increase of flow rate. The pH values of EW showed significant influence on ammonia removal efficiency (P ˂ 0.05), while ACC of the EW showed no significant influence (P > 0.05). For inlet ammonia concentration of 70 ppm with one and three spray stages, the wet scrubber with EW (pH = 1.35) spray was able to reduce 55.8 ± 4.3 % and 97.2 ± 3.0 % of ammonia, respectively, when the nozzles with 0.9 mm orifice diameter operated at a flow rate of 1.20 L min-1. Response surface analysis showed that orifice diameter, nozzle flow rate, and their combination were all significant factors impacting ammonia removal efficiency for both pH =1.35 and 5.50 at a 95% confidence level. Optimal ammonia removal efficiency was obtained at orifice diameter 0.9 mm and flow rate 1.20 L min-1 within the selected range. The results of this study demonstrated that wet scrubber with EW spray could be a very effective and feasible ammonia mitigation technology for animal feeding operation. Implications: It is difficult to effectively reduce ammonia emitted from the animal feeding operations (AFOs). Both the acidity and disinfection effects of electrolyzed water (EW) make it a potential absorbent used for spray in wet scrubber to reduce the ammonia and microorganisms. Based on some preliminary field test results, lab tests were conducted to optimize the design and operation parameters of a wet scrubber with EW spray to improve the ammonia removal efficiency. A better understanding of the application and influence factors of the wet scrubber with EW spray can contribute to effective mitigation of ammonia emission from animal houses and improve the atmosphere air quality.
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Affiliation(s)
- Zonggang Li
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
| | - Baoming Li
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
| | - Weichao Zheng
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
| | - Jiang Tu
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
| | - Hongya Zheng
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
| | - Yang Wang
- a College of Water Resources and Civil Engineering, China Agricultural University , Beijing , People's Republic of China
- b Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs , Beijing , People's Republic of China
- c Beijing Engineering Research Center for Animal Healthy Environment , Beijing , People's Republic of China
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130
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Hu H, Cai L, Dong Y, Wang H, Xu X, Zhou G. Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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131
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Xiang Q, Kang C, Zhao D, Niu L, Liu X, Bai Y. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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132
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Seo J, Puligundla P, Mok C. Decontamination of collards ( Brassica oleracea var. acephala L.) using electrolyzed water and corona discharge plasma jet. Food Sci Biotechnol 2019; 28:147-153. [PMID: 30815305 PMCID: PMC6365330 DOI: 10.1007/s10068-018-0435-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Revised: 07/03/2018] [Accepted: 07/06/2018] [Indexed: 11/26/2022] Open
Abstract
Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.73 and 442 mL/min, respectively. Following treatment of the collards with the AEW alone (5 min), the counts of aerobic bacterial contaminants were reduced by 1.91 log CFU/g, whereas 2.22 log CFU/g reduction was noted by the AEW soaking (5 min) followed by a corona discharge plasma jet treatment (1 min). In a similar manner, the counts of yeasts and mold contaminants were reduced (1.48 and 1.75 log CFU/g, respectively). The combination treatment exhibited an additive effect on the microbial inactivation. The combined treatment did not affect significantly the DPPH-radical scavenging activity and sensory properties (appearance, color and flavor) of the collards compared to negative controls. However, significant alterations in the levels of total phenolics and ascorbic acid were observed post-treatment.
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Affiliation(s)
- Junsik Seo
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
| | - Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
| | - Chulkyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
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133
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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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134
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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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135
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Deng L, Liu Y, Zhao G, Chen J, He S, Zhu Y, Chai B, Ren Z. Preparation of electrolyzed oxidizing water by TiO2 doped IrO2-Ta2O5 electrode with high selectivity and stability for chlorine evolution. J Electroanal Chem (Lausanne) 2019. [DOI: 10.1016/j.jelechem.2018.11.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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136
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137
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Kang JW, Kang DH. The Synergistic Bactericidal Mechanism of Simultaneous Treatment with a 222-Nanometer Krypton-Chlorine Excilamp and a 254-Nanometer Low-Pressure Mercury Lamp. Appl Environ Microbiol 2019; 85:e01952-18. [PMID: 30315076 PMCID: PMC6293110 DOI: 10.1128/aem.01952-18] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Accepted: 10/01/2018] [Indexed: 11/20/2022] Open
Abstract
The purpose of this study was to investigate the synergistic bactericidal effect of 222-nm KrCl excilamp and 254-nm low-pressure (LP) Hg lamp simultaneous treatment against Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium, and Listeria monocytogenes in tap water and to identify the synergistic bactericidal mechanism. Sterilized tap water inoculated with pathogens was treated individually or simultaneously with a 254-nm LP Hg lamp or 222-nm KrCl excilamp. Overall, for all pathogens, an additional reduction was found compared to the sum of the log unit reductions of the individual treatments resulting from synergy in the simultaneous treatment with both kinds of lamps. In order to identify the mechanism of this synergistic bactericidal action, the form and cause of membrane damage were analyzed. Total reactive oxygen species (ROS) and superoxide generation as well as the activity of ROS defense enzymes then were measured, and the overall mechanism was described as follows. When the 222-nm KrCl excilamp and the 254-nm LP Hg lamp were treated simultaneously, inactivation of ROS defense enzymes by the 222-nm KrCl excilamp induced additional ROS generation following exposure to 254-nm LP Hg lamp (synergistic) generation, resulting in synergistic lipid peroxidation in the cell membrane. As a result, there was a synergistic increase in cell membrane permeability leading to a synergistic bactericidal effect. This identification of the fundamental mechanism of the combined disinfection system of the 222-nm KrCl excilamp and 254-nm LP Hg lamp, which exhibited a synergistic bactericidal effect, can provide important baseline data for further related studies or industrial applications in the future.IMPORTANCE Contamination of pathogenic microorganisms in water plays an important role in inducing outbreaks of food-borne illness by causing cross-contamination in foods. Thus, proper disinfection of water before use in food production is essential to prevent outbreaks of food-borne illness. As technologies capable of selecting UV radiation wavelengths (such as UV-LEDs and excilamps) have been developed, wavelength combination treatment with UV radiation, which is widely used in water disinfection systems, is actively being studied. In this regard, we have confirmed synergistic bactericidal effects in combination with 222-nm and 254-nm wavelengths and have identified mechanisms for this. This study clearly analyzed the mechanism of synergistic bactericidal effect by wavelength combination treatment, which has not been attempted in other studies. Therefore, it is also expected that these results will play an important role as baseline data for future research on, as well as industrial applications for, the disinfection strategy of effective wavelength combinations.
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Affiliation(s)
- Jun-Won Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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138
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Chen X, Xue SJ, Shi J, Kostrzynska M, Tang J, Guévremont E, Villeneuve S, Mondor M. Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Xia Chen
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
- College of Food Science and Engineering, Yangzhou University, Jiangsu, China
| | - Sophia Jun Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Magdalena Kostrzynska
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Joshua Tang
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Evelyne Guévremont
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Sébastien Villeneuve
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
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139
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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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140
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Bonetta S, Pignata C, Bonetta S, Meucci L, Giacosa D, Marino E, Gorrasi I, Gilli G, Carraro E. Effectiveness of a neutral electrolysed oxidising water (NEOW) device in reducing Legionella pneumophila in a water distribution system: A comparison between culture, qPCR and PMA-qPCR detection methods. CHEMOSPHERE 2018; 210:550-556. [PMID: 30029147 DOI: 10.1016/j.chemosphere.2018.07.053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 07/09/2018] [Accepted: 07/10/2018] [Indexed: 05/22/2023]
Abstract
Disinfection of hot water systems is critical for reducing Legionnaires' disease in high-risk buildings. The use of neutral electrolysed oxidising water (NEOW) is a promising method for the control of microorganisms in hot water systems. However, full-scale evaluations of the efficacy of NEOW devices to control Legionella pneumophila are currently lacking. The aim of this study was to assess the effectiveness of a NEOW device in reducing L. pneumophila in a hotel water network. Water samples (n = 67) were collected from different sites of a hotel distribution system before and after the installation of the NEOW device at the 1st, 4th, 8th and 12th week. Detection of L. pneumophila was performed comparing culture, qPCR and PMA-qPCR methods. Total bacterial counts (22 °C and 37 °C), Pseudomonas spp. and physico-chemical parameters were also monitored. The NEOW treatment resulted in a reduction of the amount of L. pneumophila positive samples (-32%) and of the number of heavily contaminated points (>104 CFU/L and >103 CFU/L) (-100% and -96%, respectively). Treatment maintained L. pneumophila at low levels (<102 CFU/L), which do not require specific intervention measures. The effectiveness of the disinfection system was also confirmed by PMA-qPCR (p < 0.001). The use of PMA resulted in a signal decrease in almost all samples upon the disinfection treatment. The NEOW disinfection device appears to be a promising approach to reduce the colonisation of hot water systems by L. pneumophila; however, further investigations are needed to ascertain its efficiency over longer time periods.
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Affiliation(s)
- Sara Bonetta
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy.
| | - Cristina Pignata
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Silvia Bonetta
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Lorenza Meucci
- Società Metropolitana Acque Torino S.P.A, C.so XI Febbraio 14, 10152, Torino, Italy
| | - Donatella Giacosa
- Società Metropolitana Acque Torino S.P.A, C.so XI Febbraio 14, 10152, Torino, Italy
| | - Elena Marino
- Società Metropolitana Acque Torino S.P.A, C.so XI Febbraio 14, 10152, Torino, Italy
| | - Ilaria Gorrasi
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Giorgio Gilli
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Elisabetta Carraro
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
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141
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Schmidt M, Zannini E, Lynch KM, Arendt EK. Novel approaches for chemical and microbiological shelf life extension of cereal crops. Crit Rev Food Sci Nutr 2018; 59:3395-3419. [PMID: 29993266 DOI: 10.1080/10408398.2018.1491526] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers' desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolyzed water, and their suitability for preservation of stored cereal crops. In addition, the alternative use of bio-preservatives, such as starter cultures or purified antimicrobial compounds, to prevent the growth of spoilage organisms or remove in-field accumulated mycotoxins is evaluated. All treatments assessed here show potential for inhibition of microbial spoilage. However, each method encounters draw-backs, making industrial application difficult. Even under optimized processing conditions, it is unlikely that one single treatment can reduce the natural microbial load sufficiently. It is evident that future research needs to examine the combined application of several treatments to exploit their synergistic properties. This would enable sufficient reduction in the microbial load and ensure microbiological safety of cereal crops during long-term storage.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Cork, Ireland
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142
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Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties. COATINGS 2018. [DOI: 10.3390/coatings8090318] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.
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143
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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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144
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Han D, Hung YC, Bratcher CL, Monu EA, Wang Y, Wang L. Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments. Appl Environ Microbiol 2018; 84:e01066-18. [PMID: 29959249 PMCID: PMC6102996 DOI: 10.1128/aem.01066-18] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 06/25/2018] [Indexed: 01/29/2023] Open
Abstract
The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated Yersinia population and 25% of the treated Salmonella population became sublethally injured. The highest sublethally injured population was found when Salmonella cultures were treated with 3% NEO water. Regardless of the NEO water concentration used, no sublethally injured E. coli O157:H7 cells were found. To evaluate the sensitivity of NEO water-treated cells, four additional stresses (heat treatment, pH, NaCl, and bile salt) were tested. NEO water treatments did not generate any cross protection of treated cells against the other stresses. The diluted NEO water treatments in combination with heat treatment at 51°C for 10 min led to the best synergistic antimicrobial effects with a combined reduction of 7 logs. The gene expression results showed that NEO water treatments led to the upregulation of ompR, ail, and ycfR These genes are known for their involvement in cells' environmental stress responses. In summary, this study investigated the sublethal injury in pathogenic cells caused by NEO water treatments. Although sublethal injury was discovered, when combined with other mild stresses, the synergistic antimicrobial effects were able to further reduce the numbers of viable pathogenic cells. These results demonstrate the great application potential of NEO water as a nonthermal and less corrosive antimicrobial treatment.IMPORTANCE Neutral electrolyzed oxidizing (NEO) water is a nonthermal and less corrosive antimicrobial treatment that has been demonstrated to have efficacy in reducing microbial contamination in food, including meat, fresh fruit, and vegetables. However, NEO water treatments can cause sublethal injury to pathogenic cells, resulting in cells that retain their viability. Consequently, these sublethally injured pathogenic cells become a serious food safety concern. This study evaluated the formation of sublethally injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis cells by NEO water treatments and the potential cross protection against heat, pH, NaCl, or bile salt stresses that it may generate. No cross protection was observed. By combining NEO water treatments with sublethal levels of additional stresses, significant synergistic antimicrobial outcomes were achieved. These results indicate that mild processing treatments, when combined, can effectively reduce pathogen populations while minimizing the negative impacts on food quality.
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Affiliation(s)
- Dong Han
- Department of Animal Sciences, Auburn University, Auburn, Alabama, USA
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia, USA
| | | | - Emefa A Monu
- Department of Poultry Science, Auburn University, Auburn, Alabama, USA
| | - Yifen Wang
- Biosystem Engineering Department, Auburn University, Auburn, Alabama, USA
| | - Luxin Wang
- Department of Animal Sciences, Auburn University, Auburn, Alabama, USA
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Mogren L, Windstam S, Boqvist S, Vågsholm I, Söderqvist K, Rosberg AK, Lindén J, Mulaosmanovic E, Karlsson M, Uhlig E, Håkansson Å, Alsanius B. The Hurdle Approach-A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review. Front Microbiol 2018; 9:1965. [PMID: 30197634 PMCID: PMC6117429 DOI: 10.3389/fmicb.2018.01965] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Accepted: 08/02/2018] [Indexed: 01/24/2023] Open
Abstract
Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.
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Affiliation(s)
- Lars Mogren
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Sofia Windstam
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
- Department of Biological Sciences, SUNY Oswego, Oswego, NY, United States
| | - Sofia Boqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Ivar Vågsholm
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Karin Söderqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Anna K. Rosberg
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Julia Lindén
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Emina Mulaosmanovic
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Maria Karlsson
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Elisabeth Uhlig
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Åsa Håkansson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Beatrix Alsanius
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
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146
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Han D, Hung YC, Wang L. Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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147
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Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. Int J Food Microbiol 2018; 276:10-19. [DOI: 10.1016/j.ijfoodmicro.2018.04.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 02/12/2018] [Accepted: 04/02/2018] [Indexed: 12/25/2022]
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148
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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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149
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Puligundla P, Kim JW, Mok C. Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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150
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Qi J, Wang H, Cai L, Wang H, Xu X, Zhou G. Aeromonas salmonicida isolates: Attachment ability and sensitivity to four disinfectants. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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