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Novak Babič M, Marolt G, Imperl J, Breskvar M, Džeroski S, Gunde-Cimerman N. Effect of Location, Disinfection, and Building Materials on the Presence and Richness of Culturable Mycobiota through Oligotrophic Drinking Water Systems. J Fungi (Basel) 2023; 9:1086. [PMID: 37998891 PMCID: PMC10672563 DOI: 10.3390/jof9111086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/23/2023] [Accepted: 11/04/2023] [Indexed: 11/25/2023] Open
Abstract
Safe drinking water is a constant challenge due to global environmental changes and the rise of emerging pathogens-lately, these also include fungi. The fungal presence in water greatly varies between sampling locations. Little is known about fungi from water in combination with a selection of materials used in water distribution systems. Our research was focused on five water plants located in the Pannonian Plain, Slovenia. Sampled water originated from different natural water sources and was subjected to different cleaning methods before distribution. The average numbers of fungi from natural water, water after disinfection, water at the first sampling point in the water network, and water at the last sampling point were 260, 49, 64, and 97 CFU/L, respectively. Chlorination reduced the number of fungi by a factor of 5, but its effect decreased with the length of the water network. The occurrence of different fungi in water and on materials depended on the choice of material. The presence of the genera Aspergillus, Acremonium, Furcasterigmium, Gliomastix, and Sarocladium was mostly observed on cement, while Cadophora, Cladosporium, Cyphellophora, and Exophiala prevailed on metals. Plastic materials were more susceptible to colonization with basidiomycetous fungi. Opportunistically pathogenic fungi were isolated sporadically from materials and water and do not represent a significant health risk for water consumers. In addition to cultivation data, physico-chemical features of water were measured and later processed with machine learning methods, revealing the sampling location and water cleaning processes as the main factors affecting fungal presence and richness in water and materials in contact with water.
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Affiliation(s)
- Monika Novak Babič
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Gregor Marolt
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, 1000 Ljubljana, Slovenia; (G.M.); (J.I.)
| | - Jernej Imperl
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, 1000 Ljubljana, Slovenia; (G.M.); (J.I.)
| | - Martin Breskvar
- Department of Knowledge Technologies, Jožef Stefan Institute, 1000 Ljubljana, Slovenia; (M.B.); (S.D.)
- DZR, Luize Pesjakove ulica 11, 1000 Ljubljana, Slovenia
| | - Sašo Džeroski
- Department of Knowledge Technologies, Jožef Stefan Institute, 1000 Ljubljana, Slovenia; (M.B.); (S.D.)
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2
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Morris JN, Esseili MA. The Effect of Water Hardness and pH on the Efficacy of Peracetic Acid and Sodium Hypochlorite against SARS-CoV-2 on Food-Contact Surfaces. Foods 2023; 12:2981. [PMID: 37627980 PMCID: PMC10453873 DOI: 10.3390/foods12162981] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/29/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are commonly used disinfectants with a maximum recommended concentration of 200 ppm for food-contact surfaces. The objectives of this study were to assess the effect of pH and water hardness on NaOCl and PAA efficacy against SARS-CoV-2 on stainless steel (SS). The two disinfectants were prepared at 200 ppm in water of hardness 150 or 300 ppm with the final pH adjusted to 5, 6, 7, or 8. Disinfectants were applied to virus-contaminated SS for one minute at room temperature following the ASTM E2197 standard assay. SARS-CoV-2 infectivity was quantified using TCID50 assay on Vero-E6 cells. In general, increasingly hard water decreased the efficacy of NaOCl while increasing the efficacy of PAA. Hard water at 300 ppm significantly increased virus log reduction with PAA at pH 8 by ~1.5 log. The maximum virus log reductions were observed at pH 5 for both NaOCl (~1.2 log) and PAA (~2 log) at 150 and 300 ppm hard water, respectively. In conclusion, PAA performed significantly better than NaOCl with harder water. However, both disinfectants at 200 ppm and one minute were not effective (≤3 log) against SARS-CoV-2 on contaminated food-contact surfaces, which may facilitate the role of these surfaces in virus transmission.
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Affiliation(s)
| | - Malak A. Esseili
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
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3
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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4
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Application of Electrolyzed Water in the Food Industry: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136639] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
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5
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Wales A, Taylor E, Davies R. Review of food grade disinfectants that are permitted for use in egg packing centres. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2022.1990741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Andrew Wales
- Department of Pathology and Infectious Diseases, School of Veterinary Medicine, University of Surrey, Guildford, UK
| | - Emma Taylor
- Department of Bacteriology, Animal and Plant Health Agency, Addlestone, Surrey, UK
| | - Robert Davies
- Department of Bacteriology, Animal and Plant Health Agency, Addlestone, Surrey, UK
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6
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Roy PK, Mizan MFR, Hossain MI, Han N, Nahar S, Ashrafudoulla M, Toushik SH, Shim WB, Kim YM, Ha SD. Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108179] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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7
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Zhu MJ, Shen X, Sheng L, Mendoza M, Hanrahan I. Validation of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes on fresh apples during pilot spray-bar peroxyacetic acid intervention. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Screening of non-pathogenic surrogates of Listeria monocytogenes applicable for chemical antimicrobial interventions of fresh apples. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106977] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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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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10
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Kim HJ, Tango CN, Chelliah R, Oh DH. Sanitization Efficacy of Slightly Acidic Electrolyzed Water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in Comparison with Different Water Hardness. Sci Rep 2019; 9:4348. [PMID: 30867518 PMCID: PMC6416306 DOI: 10.1038/s41598-019-40846-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Accepted: 02/19/2019] [Indexed: 12/20/2022] Open
Abstract
The Influence of water source on the production of slightly acidic electrolyzed water (SAEW) and its sanitization efficacy were investigated. Two different water sources (tap water (TW) and underground water (UGW)) were applied to produce slightly acidic electrolyzed water (SAEW) at same setting current, with similar electrolyte flow rate (EFR) and concentration. Properties of SAEW were evaluated based on pH, Available chlorine concentration (ACC) and oxidation-reduction potential (ORP). Methods for the optimization of SAEW production process was examined to obtain high ACC value by implanting different types of electrolytes. Effect of ACC and pH of SAEW were evaluated in vitro towards inactivate foodborne pathogens. The results indicated that TW with hardness of 29 ppm produced effectively SAEW than through UGW (12 ppm) using electrolytes. Likewise, low water hardness could be reinforced by combining HCL with a salt (NaCl or KCL). The optimized SAEW production system was determined at 4% HCl + 2.0 M KCL with EFR of 2 mL/min and 4% HCl + 3.0 M KCL with EFR of 2 mL/min resulting in higher ACC value of 56.5 and 65.5 ppm, respectively using TW. Pathogenic vegetative cells were completely inactivated within 1 min of treatment in SAEW with 20 ppm. Viability observations using Confocal and TEM Microscopy, Flow cytometry, and antimicrobial activity were carried out to confirm the sanitizing effect and cell membrane disruption. Based on the experimental results obtained, it provides a foundation for future advancement towards commercial application of SAEW in the food and agricultural industries.
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Affiliation(s)
- Hyun-Ji Kim
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea
| | - Charles Nkufi Tango
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea
- Division of Cancer Epidemiology and Management, Center for Uterine Cancer, National Cancer Center, Ilsandong-gu, Goyang, Republic of Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea.
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea.
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11
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Klintham P, Tongchitpakdee S, Chinsirikul W, Mahakarnchanakul W. Combination of microbubbles with oxidizing sanitizers to eliminate Escherichia coli and Salmonella Typhimurium on Thai leafy vegetables. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Swanson S, Fu TJ. Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water. J Food Prot 2017; 80:497-501. [PMID: 28207312 DOI: 10.4315/0362-028x.jfp-16-112] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study examined how the hardness of water affected the efficacy of sodium hypochlorite in inactivating Escherichia coli O157:H7 in water. Water was prepared at different degrees of total hardness (0, 50, 100, 200, 500, 1,000, 2,000, and 5,000 mg/liter CaCO3). Inactivation was assessed at different levels of free chlorine (0, 0.2, 0.5, and 1.0 ppm) at 2 to 4°C and pH 6.5. Thirty milliliters of chlorinated water was inoculated with 6 log CFU/ml of E. coli O157:H7 and allowed to mix for 3, 10, 20, or 30 s. In the absence of sodium hypochlorite, no reduction in counts of E. coli O157:H7 was observed regardless of the degree of water hardness. However, in the presence of hard water, under certain chlorine concentrations and exposure times, the reduction of E. coli O157:H7 in chlorinated hard water was significantly less than the reduction observed in chlorinated deionized water. For example, after exposure to 0.5 ppm of free chlorine for 10 s, E. coli O157:H7 counts were reduced by 4.8 ± 1.4, 2.0 ± 1.3, 1.6 ± 0.7, 0.5 ± 0.7, and 0.0 ± 0.1 log CFU/ml in water containing 0, 100, 1,000, 2,000, and 5,000 mg/liter CaCO3, respectively. With the exception of 5,000 mg/liter CaCO3, the effect of water hardness was no longer visible after 20 s of exposure to 0.5 ppm of free chlorine. Also, hard water significantly lowered the efficacy of sodium hypochlorite at 3 s of exposure to 1.0 ppm of free chlorine. But after 20 s of exposure to 1.0 ppm of free chlorine, the impact of water hardness was no longer observed. This study demonstrated that water hardness can affect the germicidal efficacy of sodium hypochlorite, and such an impact may or may not be apparent depending on the condition of the solution and the treatment time at which the observation is made. Under the conditions typically seen in commercial produce washing operations, the impact of water hardness on chlorine efficacy is likely to be insignificant compared with that of organic load.
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Affiliation(s)
- Sara Swanson
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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13
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Svoboda A, Shaw A, Dzubak J, Mendonca A, Wilson L, Nair A. Effectiveness of Broad-Spectrum Chemical Produce Sanitizers against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and Watermelons. J Food Prot 2016; 79:524-30. [PMID: 27052854 DOI: 10.4315/0362-028x.jfp-15-490] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the past few years, foodborne disease outbreaks linked to enteric pathogens present on cantaloupe and watermelon surfaces have raised concerns in the melon industry. This research evaluated the effectiveness of commercially available produce sanitizers against selected foodborne pathogens, both in cell suspensions and on the outer rind surface of melons. The sanitizers (65 and 200 ppm of chlorine, 5 and 35% hydrogen peroxide, 5 and 50 ppm of liquid chlorine dioxide, various hydrogen peroxide-acid combinations, 0.78 and 2.5% organic acids, and 300 ppm of quaternary ammonium) were tested against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and non-O157 Shiga toxin-producing E. coli (O26, O45, O103, O111, O121, and O145). The cell suspension study revealed the ability of all tested sanitizers to reduce all selected pathogens by 0.6 to 9.6 log CFU/ml in vitro. In the melon study, significant differences in pathogen reduction were observed between sanitizers but not between melon types. The most effective sanitizers were quaternary ammonium and hydrogen peroxide-acid combinations, with 1.0- to 2.2-log CFU/g and 1.3- to 2.8-log CFU/g reductions, respectively, for all pathogens. The other sanitizers were less effective in killing the pathogens, with reductions ranging from 0.0 to 2.8 log CFU/g depending on pathogen and sanitizer. This study provides guidance to the melon industry on the best produce sanitizers for use in implementing a broad-spectrum pathogen intervention strategy.
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Affiliation(s)
- Amanda Svoboda
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Angela Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
| | - John Dzubak
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Aubrey Mendonca
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Lester Wilson
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Ajay Nair
- Department of Horticulture, Iowa State University, Ames, Iowa 50011, USA
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14
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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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15
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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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16
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Zhang C, Li B, Jadeja R, Hung YC. Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers. J Food Sci 2015; 81:M144-9. [PMID: 26642381 DOI: 10.1111/1750-3841.13169] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Accepted: 10/27/2015] [Indexed: 12/26/2022]
Abstract
Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1, 2, 3, 4, 5, and 6 min were tested on Bacillus subtilis and Bacillus cereus spores in suspension and on carrier with or without organics. The reduction of spore significantly increased with increasing ACC and treatment time (P < 0.05). Nondetectable level of B. cereus spore in suspension occurred within 2 min after exposure to both EO waters containing 120 mg/L ACC, while only SAEW at 120 mg/L and 2 min treatment achieved >6 log reductions of B. subtilis spore. Both types of EO water with ACC of 60 mg/L and 6 min treatment achieved a reduction of B. subtilis and B. cereus spores to nondetectable level. EO water with ACC of 80 mg/L and treatment time of 3 min on carrier test without organics addition resulted in reductions of B. subtilis spore to nondetectable level. But, addition of 0.3% organics on carrier decreased the inactivation effect of EO water. This study indicated that EO water was highly effective in inactivation of B. subtilis and B. cereus spores in suspension or on carrier, and therefore, rendered it as a promising disinfectant to be applied in food industry.
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Affiliation(s)
- Chunling Zhang
- Key Laboratory of Bio-environmental Engineering, Ministry of Agriculture, China Agricultural Univ, P.O. Box 67, Beijing, 100083, P.R. China
| | - Baoming Li
- Key Laboratory of Bio-environmental Engineering, Ministry of Agriculture, China Agricultural Univ, P.O. Box 67, Beijing, 100083, P.R. China.,College of Water Resources & Civil Engineering, China Agricultural Univ, 17 Qinghua East Road, Haidian District, Beijing, 100083, P.R. China
| | - Ravirajsinh Jadeja
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223, U.S.A
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17
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Chen TY, Kuo SH, Chen ST, Hwang DF. Differential proteomics to explore the inhibitory effects of acidic, slightly acidic electrolysed water and sodium hypochlorite solution on Vibrio parahaemolyticus. Food Chem 2015; 194:529-37. [PMID: 26471589 DOI: 10.1016/j.foodchem.2015.08.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 07/24/2015] [Accepted: 08/06/2015] [Indexed: 01/18/2023]
Abstract
Slightly acidic electrolysed water (SlAEW) and acidic electrolysed water (AEW) have been demonstrated to effectively inactivate food-borne pathogens. However, the underlying mechanism of inactivation remains unknown. Therefore, in this study, a differential proteomic platform was used to investigate the bactericidal mechanism of SlAEW, AEW, and sodium hypochlorite (NaOCl) solutions against Vibrio parahaemolyticus. The upregulated proteins after SlAEW, AEW, and NaOCl treatments were identified as outer membrane proteins K and U. The downregulated proteins after the SlAEW, AEW, and NaOCl treatments were identified as adenylate kinase, phosphoglycerate kinase, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), and enolase, all of which are responsible for energy metabolism. Protein synthesis-associated proteins were downregulated and identified as elongation factor Tu and GAPDH. The inhibitory effects of SlAEW and AEW solutions against V. parahaemolyticus may be attributed to the changes in cell membrane permeability, protein synthesis activity, and adenosine triphosphate (ATP) biosynthesis pathways such as glycolysis and ATP replenishment.
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Affiliation(s)
- Tai-Yuan Chen
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC.
| | - Shu-Hao Kuo
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC
| | - Shui-Tein Chen
- Institute of Biological Chemistry, Academia Sinica, Taipei 115, Taiwan, ROC
| | - Deng-Fwu Hwang
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC
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Gómez-López VM, Gil MI, Pupunat L, Allende A. Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter. Food Microbiol 2015; 46:471-478. [DOI: 10.1016/j.fm.2014.08.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 07/31/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
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19
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Gil MI, Gómez-López VM, Hung YC, Allende A. Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1444-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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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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21
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Okpala COR. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.007] [Citation(s) in RCA: 48] [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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22
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Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1346-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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