Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Effect of Location, Disinfection, and Building Materials on the Presence and Richness of Culturable Mycobiota through Oligotrophic Drinking Water Systems

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.

The Effect of Water Hardness and pH on the Efficacy of Peracetic Acid and Sodium Hypochlorite against SARS-CoV-2 on Food-Contact Surfaces

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.

A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments

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.

Application of Electrolyzed Water in the Food Industry: A Review

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.

Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers

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.

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

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.

Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water

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.

Effectiveness of Broad-Spectrum Chemical Produce Sanitizers against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and Watermelons

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.

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

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.

Differential proteomics to explore the inhibitory effects of acidic, slightly acidic electrolysed water and sodium hypochlorite solution on Vibrio parahaemolyticus

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.

Effect of water hardness on the production and microbicidal efficacy of slightly acidic electrolyzed water

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.