Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce

Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

BACKGROUND

Electrolyzed water (EW) is recognized as an effective way to control and reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In this work, the bactericidal activity and biofilm removal capability of EW, generated by adding NaCl to a portable EW generator, were investigated with special reference to Listeria monocytogenes. Furthermore, the impact of EW in combination with dimethyl dicarbonate (DMDC) in reducing the microbial load and improving the overall quality of lettuce during refrigerated storage was evaluated.

RESULTS

EW with 0.3% NaCl (SEW) had the highest bactericidal activity against L. monocytogenes. The pathogen treated with SEW exhibited lower superoxide dismutase activity and more leakage of proteins and nucleic acids than in the case of EW. Furthermore, the use of SEW resulted in changes in the cell permeability and morphology of L. monocytogenes. A decrease in adhesion and collapse of the biofilm architecture were also observed, indicating that SEW was more effective for inactivating L. monocytogenes cells compared to EW. For untreated lettuce, the populations of the total plate count and inoculated L. monocytogenes decreased by 2.47 and 2.35 log CFU g-1 , respectively, after the combined SEW/DMDC treatment for 3 min. The use of SEW alone or combined with DMDC did not negatively impact the lettuce color values, titratable acid, ascorbic acid and soluble solids compared to the control group.

CONCLUSION

SEW in combination with DMDC can be used as a novel and potentially effective disinfection strategy for ensuring the safety of vegetable consumption. © 2023 Society of Chemical Industry.

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW.

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.

Comparison of Inactivation Effect of Slightly Acidic Electrolyzed Water and Sodium Hypochlorite on Bacillus cereus Spores

Bacillus cereus spores are concerns for food spoilage and foodborne disease in food industry due to their high resistance to heat and various disinfectants. The aim of this study was to investigate the inactivation of B. cereus spores by slightly acidic electrolyzed water (SAEW) in comparison to sodium hypochlorite (NaClO) with same available chlorine content (ACC). In this study, the efficacy of SAEW with different concentrations of ACC (40, 60, 80, 100, and 120 mg/L) on the inactivation of B. cereus spores, and the effect of SAEW combined with mild heat treatment (60°C), was examined in pure culture suspensions. Heat resistance and pyridine-2,6-dicarboxylic acid (DPA) release of the spores were also determined. The results showed that the sporicidal effect of the SAEW was significantly higher compared with the NaClO with the same concentration of ACC. Furthermore, the inactivation efficacy was largely dependent on ACC and treatment time. Moreover, the sporicidal activity of the SAEW was significantly improved when combined with a mild heat treatment (60°C). The majority of the DPA was released from spores, and the spores exhibited less resistance to heat after SAEW treatment for 30 min. These findings indicate that SAEW could effectively inactivate B. cereus spores, making it a promising and environmentally friendly decontamination technology for application in the food industry.