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Ko E, Bai J. Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food. ULTRASONICS SONOCHEMISTRY 2022; 90:106198. [PMID: 36244093 PMCID: PMC9579713 DOI: 10.1016/j.ultsonch.2022.106198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/16/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous mild heat and sonication (HS) treatment led to a significant reduction in viable cell counts, achieving a 5.58-log reduction in 4 min. However, no remarkable decrease in viable cell counts was observed in individually treated groups. Interestingly, the release of antibiotic resistance genes (ARGs) increased in a time-dependent manner in the heat-treated and HS-treated groups. The inactivation levels of ARGs increased as the HS treatment time increased from 2 to 8 min, and most ARGs were degraded after 8 min. In contrast, no significant inactivation of ARGs was observed in the heat-treated and sonication-treated groups after 8 min. These results reveal the synergistic effect of the combination treatment in controlling not only ARB but also ARGs. Finally, on applying this newly developed combination treatment to fresh food (cherry tomato and carrot juice), 3.97- and 4.28-log microbial inactivation was achieved, respectively. In addition, combination treatment did not affect food quality during storage for 5 days. Moreover, HS treatment effectively inactivated ARGs in fresh food systems.
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Affiliation(s)
- Eunjin Ko
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea
| | - Jaewoo Bai
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea.
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2
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Liu X, Sun X, Chen X, Zheng K, Li J, Li X. Effect of slightly acidic electrolyzed water(SAEW) combined with ultrasound sterilization on quality of Bigeye tuna (Thunnus obesus) during cryogenic storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Cao Y, Liu L, Liu H, Xia X. Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of
Vibrio parahaemolyticus
in vitro and in sliced tilapia. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yue Cao
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Longze Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Hongli Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Xiaodong Xia
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
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Ahmed S, Akther S, Alam SMS, Ahiduzzaman M, Islam MN, Azam MS. Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafi Ahmed
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Sharmin Akther
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - S. M. Shamiul Alam
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Md Ahiduzzaman
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Nahidul Islam
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Shofiul Azam
- Department of Chemical and Food Engineering Dhaka University of Engineering & Technology Gazipur Bangladesh
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Lan W, Lang A, Zhou D, Xie J. Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage. ULTRASONICS SONOCHEMISTRY 2021; 81:105854. [PMID: 34861558 PMCID: PMC8640540 DOI: 10.1016/j.ultsonch.2021.105854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/16/2021] [Accepted: 11/28/2021] [Indexed: 05/04/2023]
Abstract
A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Dapeng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables. Foods 2021; 10:foods10030655. [PMID: 33808683 PMCID: PMC8003346 DOI: 10.3390/foods10030655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 01/04/2023] Open
Abstract
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.
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Machado-Moreira B, Tiwari BK, Richards KG, Abram F, Burgess CM. Application of plasma activated water for decontamination of alfalfa and mung bean seeds. Food Microbiol 2020; 96:103708. [PMID: 33494890 DOI: 10.1016/j.fm.2020.103708] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the growth of zoonotic pathogens, if present in seeds prior to sprouting or in irrigation water. This work aimed to evaluate the activity of plasma activated water (PAW) as a disinfecting agent for alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds, during seed soaking. Each seed type was inoculated with Escherichia coli O157, E. coli O104, Listeria monocytogenes or Salmonella Montevideo, and treated with PAW for different times. A combination of PAW and ultrasound treatment was also evaluated. The germination and growth rate of both seeds were assessed after PAW treatments. PAW was demonstrated to have disinfecting ability on sprouted seeds, with reductions of up to Log10 1.67 cfu/g in alfalfa seeds inoculated with E. coli O104, and a reduction of Log10 1.76 cfu/g for mung bean seeds inoculated with E. coli O157 observed. The germination and growth rate of alfalfa and mung bean sprouts were not affected by the PAW treatments. The combination of a PAW treatment and ultrasound resulted in increased antimicrobial activity, with a reduction of Log10 3.48 cfu/g of S. Montevideo in mung bean seeds observed. These results demonstrate the potential for PAW to be used for the inactivation of pathogenic microorganisms which may be present on sprouted seeds and beans, thereby providing greater assurance of produce safety.
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Affiliation(s)
- Bernardino Machado-Moreira
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
| | | | - Karl G Richards
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Florence Abram
- Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
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Antimicrobial and Anti-Biofilm Effect of an Electrolyzed Superoxidized Solution at Neutral-pH against Helicobacter pylori. BIOMED RESEARCH INTERNATIONAL 2020; 2019:6154867. [PMID: 31930132 PMCID: PMC6942767 DOI: 10.1155/2019/6154867] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/15/2019] [Accepted: 08/02/2019] [Indexed: 01/18/2023]
Abstract
The presence of Helicobacter pylori in the oral cavity has been associated to the failure of antimicrobial therapy in patients with gastrointestinal infection and the development of oral diseases. However, it has been reported that the maintenance of good oral hygiene can improve the therapeutic success rates, where the use of mouthwashes with anti-Helicobacter activity would help to achieve it. The aim was to evaluate the antimicrobial activity of OxOral® mouthwash against H. pylori and its effect on biofilm formation. The minimum inhibitory concentration (MIC) of OxOral® (pH = 6.4–7.5, ORP = 650–900 mV) against H. pylori was calculated testing serial dilutions 0.117–15 ppm against 1 × 108 CFU/mL of H. pylori (ATCC® 700824™) by broth microdilution method using 96‐well plates. The H. pylori biofilm formation was determined by the optical density measurement at 600 nm from coverslips stained with 0.1% crystal violet. The gene expression of ureA, luxS, flaA, omp18, and lpxD were analyzed by RT‐qPCR. OxOral® cytotoxicity was evaluated in a human gingival fibroblast cell line by MTT assay. MIC was of 3.75 ppm, with 99.7 ± 7.7% bacterial growth inhibition. In the negative control, the biofilm formation was observed, whereas when bacteria were treated with OxOral® at 0.234, 0.469, and 0.938 ppm, an inhibition of 35.5 ± 0.9%, 89.1 ± 1.2%, and 99.9 ± 5.5% were obtained, respectively. The gene expression analysis showed that flaA, omp18, and lpxD genes were down‐regulated with OxOral® compared with control (p < 0.05). Low cytotoxicity of 16.5 ± 7.6% was observed at the highest dose (15 ppm); no significant differences were observed from 15 to 0.469 ppm compared to the control of untreated cells (p > 0.05). Our results reveal an important anti-Helicobacter activity of OxOral® and open the possibility of its therapeutic use new studies, which would increase the success rate of conventional therapies against H. pylori.
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Liu Q, Jin X, Feng X, Yang H, Fu C. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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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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12
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The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2012-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.033] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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Liu Q, Wu J, Lim ZY, Aggarwal A, Yang H, Wang S. Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1 H NMR spectroscopy. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.066] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Zhao L, Zhang Y, Yang H. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.041] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Luo K, Kim SY, Wang J, Oh DH. A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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Luo K, Oh DH. Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat. Food Microbiol 2016; 53:165-71. [DOI: 10.1016/j.fm.2015.09.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 09/19/2015] [Accepted: 09/21/2015] [Indexed: 11/30/2022]
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Forghani F, Eskandari M, Oh DH. Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0129-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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22
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Forghani F, Park JH, Oh DH. Effect of water hardness on the production and microbicidal efficacy of slightly acidic electrolyzed water. Food Microbiol 2014; 48:28-34. [PMID: 25790988 DOI: 10.1016/j.fm.2014.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 09/30/2014] [Accepted: 11/01/2014] [Indexed: 11/17/2022]
Abstract
Slightly acidic electrolyzed water (SAEW) has been proved as an effective sanitizer against microorganisms attached to foods. However, its physical properties and inactivation efficacy are affected by several factors such as water hardness. Therefore, in this study the effect of water hardness on SAEW properties were studied. Pure cultures of foodborne bacteria were used in vitro and in vivo to evaluate the inactivation efficacy of the SAEWs produced. Results obtained showed water hardness to be an important factor in the production of SAEW. Low water hardness may result in the necessity of further optimization of production process. In this study the addition of 5% HCl and 2 M NaCl at 1.5 mL/min flow rate was found to be the best electrolyte concentration for the optimization of SAEW production from low hardness water (34 ± 2 mg/L). Furthermore, the results showed that pre-heating was a better approach compared to post-production heating of SAEW, resulting in higher ACC values and therefor better sanitization efficacy.
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Affiliation(s)
- Fereidoun Forghani
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 200-701, Republic of Korea
| | - Joong-Hyun Park
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 200-701, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 200-701, Republic of Korea.
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Forghani F, Oh DH. Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash. Food Microbiol 2013; 36:40-5. [PMID: 23764218 DOI: 10.1016/j.fm.2013.04.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 03/06/2013] [Accepted: 04/02/2013] [Indexed: 11/21/2022]
Abstract
Slightly acidic electrolyzed water (SAEW) is well known as a good sanitizer against foodborne pathogens on fresh vegetables. However, microbial reductions from SAEW treatment are not enough to ensure produce safety. Therefore, it is necessary to improve its antimicrobial efficiency by combining it with other appropriate approaches. This study examined the microbicidal activity of SAEW (pH 5.2-5.5, oxidation reduction potential 500-600 mV, available chlorine concentration 21-22 mg/l) on Chinese cabbage, lettuce, sesame leaf and spinach, four common fresh vegetables in Korea under same laboratory conditions. Subsequently, effects of ultrasonication and water wash to enhance the sanitizing efficacy of SAEW were studied, separately. Finally, an optimized simple and easy approach consisting of simultaneous SAEW treatment with ultrasonication (3 min) followed by water wash (150 rpm, 1 min) was developed (SAEW + US-WW). This newly developed hurdle treatment significantly enhanced the microbial reductions compared to SAEW treatment alone, SAEW treatment with ultrasonication (SAEW + US) and SAEW treatment followed by water wash (SAEW-WW) at room temperature (23 ± 2 °C). Microbial reductions of yeasts and molds, total bacteria count and inoculated Escherichia coli O157:H7 and Listeria monocytogenes were in the range of 1.76-2.8 log cfu/g on different samples using the new hurdle approach.
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Affiliation(s)
- Fereidoun Forghani
- Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
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