1
|
Wu T, Phacharapan S, Inoue N, Sakamoto M, Kamitani Y. Antibacterial and cleaning efficacy of alkaline electrolytic silver ionized water on E.coli planktonic cells, biofilms and sweet potato stains on food contact surfaces. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
|
2
|
Potential of electrolyzed water to inactivate bread and cheese spoilage fungi. Food Res Int 2022; 162:111931. [DOI: 10.1016/j.foodres.2022.111931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/21/2022]
|
3
|
Hamanaka D, Naka M, Arimura K. Effect of the Combination of High Hydrostatic Pressure and Alkaline Electrolyzed Water on the Reduction of Heat Resistance of Bacterial Spores. Biocontrol Sci 2022; 26:193-199. [PMID: 35013015 DOI: 10.4265/bio.26.193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The effect of combined use of alkaline electrolyzed water (AlEW) on the reduction of heat resistance of bacterial spores by high hydrostatic pressure processing( HPP) was investigated in this study. No reduction of heat resistance of bacterial spores, which was defined as the spore survival by heat treatment at 80℃ for 15 min, was observed by the treatment of single HPP with 30MPa at 50℃ even for 6 hours. However, a 3-log decrease in the viable bacterial spores was obtained by the combination of AlEW pretreatment with 1 hour of HPP treatment. An additional 2 hours duration of HPP treatment could inactivate more 2 logs of the viable bacterial spores. The obtained D value of bacterial spores treated by HPP was decreased to one-eighth by the pretreatment with AlEW when compared with the control sample. In case of the temperature during HPP treatment was 70℃, bacterial spores did not reduce its heat resistance with lower pressuring levels. In case of the temperature during HPP treatment is high with lower pressure levels, bacterial spores did not reduce its heat resistance even when AlEW was combined as the pretreatment. It was considered that the decrease in heat resistance by AlEW was resulted from the weakening of surface layer of spores by protein dissolution with alkaline substance. No clear effect of high negative redox potential, which is a unique property of AlEW, on the reduction of heat resistance was recognized.
Collapse
Affiliation(s)
| | - Masaki Naka
- Faculty of Agriculture, Kagoshima University
| | | |
Collapse
|
4
|
Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| |
Collapse
|
5
|
Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110287] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
6
|
Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
Collapse
|
7
|
Efficacy of Nanobubbles Alone or in Combination with Neutral Electrolyzed Water in Removing Escherichia coli O157:H7, Vibrio parahaemolyticus, and Listeria innocua Biofilms. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02572-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
8
|
Inactivation of Salmonella Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic Matter. Foods 2020; 9:foods9111689. [PMID: 33218136 PMCID: PMC7698966 DOI: 10.3390/foods9111689] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/02/2020] [Accepted: 11/16/2020] [Indexed: 11/17/2022] Open
Abstract
The key reactive species generated by non-thermal plasma bubbles for the inactivation of Salmonella Typhimurium and the effects of organic matter on the inactivation efficacy were investigated. Plasma, which is primarily composed of ozone (O3), was generated by dielectric barrier discharge and injected into a solution (400 mL) as a bubble. The surviving population of S. Typhimurium decreased in proportion to the treatment time, resulting in a 5.29 log reduction after 5 min of treatment. Verification tests to specify key reactive species were conducted using an O3 destruction unit and reactive oxygen species scavengers. The results indicated that singlet oxygen (1O2) contributes substantially to the inactivation of S. Typhimurium, and that the presence of superoxide anion radicals (O2·−) from O3 is essential for the production of 1O2. When a S. Typhimurium suspension containing organic matter (final concentration: 0, 0.005, 0.05, 0.1, and 0.5 g/L), consisting of beef extract and peptone, was treated with plasma bubbles for 5, 10, 15, 20, 25, and 30 min, respectively, the potential of the plasma bubbles for inactivating S. Typhimurium successfully was verified with longer contact time, despite organic matter attenuating the inactivation efficiency in a dose-dependent manner.
Collapse
|
9
|
Gonçalves Lemos J, Stefanello A, Olivier Bernardi A, Valle Garcia M, Nicoloso Magrini L, Cichoski AJ, Wagner R, Venturini Copetti M. Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus. Food Res Int 2020; 137:109451. [PMID: 33233129 DOI: 10.1016/j.foodres.2020.109451] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/14/2020] [Accepted: 06/14/2020] [Indexed: 02/03/2023]
Abstract
The presence of mycotoxin-producing fungi in food production environments is a cause of concern since they can contaminate food products, synthesizing toxic compounds in later steps. To avoid this, an effective hygiene and sanitation process of the environment and equipment should be adopted, using sanitizing agents with adequate antifungal efficacy. This work evaluated the effectiveness of different chemical sanitizers: benzalkonium chloride (0.3%, 1.2%, 2%), biguanide (2%, 3.5%, 5%), iodine (0.2%, 0.6%, 1%), peracetic acid (0.3%, 0.6%, 1%), sodium hypochlorite (0.5%, 0.75%, 1%), besides a new non-polluting technology, the electrolyzed water, both the acid in the chlorine concentrations of 60, 85 and 121 ppm and the respective basic electrolyzed water formed against strains of toxigenic Aspergillus flavus, Aspergillus nomius, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus ochraceus and Aspergillus westerdijkiae through the methodology recommended by the European Committee for Standardization. Benzalkonium chloride and iodine were the most effective sanitizers to eliminate Aspergillus from the Flavi and Nigri section. Peracetic acid showed the best elimination of the growth of Aspergillus from Circumdati section. Sodium hypochlorite, biguanide, and electrolyzed water agents were the least effective, reducing less than 3 log from initial control, not being the most suitable agents for the control of toxigenic fungi in food industries.
Collapse
Affiliation(s)
- Jéssica Gonçalves Lemos
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Andrieli Stefanello
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Angélica Olivier Bernardi
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Marcelo Valle Garcia
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Lísia Nicoloso Magrini
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Alexandre José Cichoski
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Marina Venturini Copetti
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil.
| |
Collapse
|
10
|
Li P, Chen Z, Tan M, Mei J, Xie J. Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (
Takifugu obscurus
) during cold storage. J Food Saf 2020. [DOI: 10.1111/jfs.12773] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Zhijie Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| |
Collapse
|
11
|
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.
Collapse
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.
| | | | | |
Collapse
|
12
|
Degala HL, Scott JR, Rico Espinoza FI, Mahapatra AK, Kannan G. Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of
Escherichia coli
on goat meat. J Food Saf 2019. [DOI: 10.1111/jfs.12740] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hema L. Degala
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Jasmine R. Scott
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | | | - Ajit K. Mahapatra
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Govind Kannan
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| |
Collapse
|
13
|
Al-Qadiri HM, Smith S, Sielaff AC, Govindan BN, Ziyaina M, Al-Alami N, Rasco B. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
14
|
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]
|
15
|
Salisbury AM, Percival SL. The Efficacy of an Electrolysed Water Formulation on Biofilms. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1214:1-8. [PMID: 29748921 DOI: 10.1007/5584_2018_207] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Electrolysed water is a basic process whereby an electric current is passed through deionised water containing a low concentration of sodium chloride in an electrolysis chamber, which results in a more complex chemistry resulting in the production of a strong bactericidal and fungicidal solution at the anode. This microbicidal solution contains hypochlorous acid that is fast-acting and environmentally safe, as upon bacterial killing, the equilibrium shifts from hypochlorous acid back to salt and water. Other antimicrobial agents produced in this process include sodium hypochlorite and chlorine. The use of electrolysed water formulations in wound care to control wound bioburden is underway. However, there is limited evidence of the efficacy of electrolysed water on the control of biofilms, which are renowned for their tolerance to a variety of antimicrobials. Therefore this study aimed to assess a new electrolysed water formulation on in vitro Staphylococcus aureus and Pseudomonas aeruginosa biofilms. Results showed that the electrolysed water formulation effectively reduced biofilm in all models following a 15 min contact time. Microbial cell counts confirmed the reduction biofilm bacteria. Additional cytotoxicity using L929 fibroblasts confirmed that a 50% and 25% dilution of the electrolysed water formulation was non-cytotoxic to cells. In conclusion, this study has confirmed that the application of a new electrolysed water product effectively removed biofilm after a short exposure time. The use of this technology as a wound cleanser may help to control existing biofilms in complicated, non-healing wounds.
Collapse
Affiliation(s)
- Anne-Marie Salisbury
- 5D Health Protection Group Ltd., Centre of Excellence for Biofilm Science (CEBS), Liverpool, UK
| | - Steven L Percival
- 5D Health Protection Group Ltd., Centre of Excellence for Biofilm Science (CEBS), Liverpool, UK.
| |
Collapse
|
16
|
Dewi FR, Stanley R, Powell SM, Burke CM. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1321-1332. [PMID: 28416883 PMCID: PMC5380643 DOI: 10.1007/s13197-017-2577-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2017] [Accepted: 02/28/2017] [Indexed: 12/17/2022]
Abstract
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.
Collapse
Affiliation(s)
- Fera R. Dewi
- School of Land and Food, University of Tasmania, Newnham Drive, Newnham, Locked Bag 1351, Launceston, TAS 7250 Australia
| | - Roger Stanley
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Shane M. Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Christopher M. Burke
- Institute of Marine and Antarctic Studies, University of Tasmania, Old School Road, Newnham, Private Bag 1370, Launceston, TAS 7250 Australia
| |
Collapse
|
17
|
Liu R, Yu ZL. Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts. Journal of Food Science and Technology 2017; 54:995-1001. [PMID: 28303050 DOI: 10.1007/s13197-016-2445-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/06/2016] [Accepted: 12/13/2016] [Indexed: 12/01/2022]
Abstract
The efficacy of acidic electrolyzed water (AEW) for reducing total bacteria, coliforms, yeast and mold counts on commercial mung bean sprouts was investigated. The impact of pH, available chlorine concentration (ACC) and the cleaning method on antimicrobial efficacy of AEW was studied. AEW with a pH of 4.47 reduced the total bacterial, coliform, and yeast and mold counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively. The efficacy of AEW increased with increasing ACC, and further studies showed that its antimicrobial ability was based on a combination of pH and ACC values. Cleaning using ultrasonic waves enhanced the antimicrobial activity of electrolyzed water, achieving reduction of 2.46, 2.13 and 2.92 log CFU/g for total bacterial, yeast and mold, and coliform counts, respectively. These results have indicated that using ultrasonic waves as a cleaning method, combined with AEW, could be a promising way to reduce the microbial populations on mung bean sprouts.
Collapse
Affiliation(s)
- Rui Liu
- Life Sciences Department, Yuncheng University, No. 1155 Fudan West Street, Yanhu, Yuncheng, 044000 People's Republic of China
| | - Zhang-Long Yu
- Cotton Research Institute, Shanxi Academy of Agricultural Sciences, No. 118 The Yellow River Avenue, Yanhu, Yuncheng, 044000 People's Republic of China
| |
Collapse
|
18
|
Al-Qadiri HM, Al-Holy MA, Shiroodi SG, Ovissipour M, Govindan BN, Al-Alami N, Sablani SS, Rasco B. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis). Int J Food Microbiol 2016; 231:48-53. [DOI: 10.1016/j.ijfoodmicro.2016.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 04/30/2016] [Accepted: 05/09/2016] [Indexed: 10/21/2022]
|
19
|
Al-Qadiri HM, Ovissipour M, Al-Alami N, Govindan BN, Shiroodi SG, Rasco B. Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique. J Food Sci 2016; 81:M1177-83. [DOI: 10.1111/1750-3841.13275] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 02/20/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Hamzah M. Al-Qadiri
- Dept. of Nutrition and Food Technology, Faculty of Agriculture; The Univ. of Jordan; Amman 11942 Jordan
| | - Mahmoudreza Ovissipour
- School of Food Science; Washington State Univ; Pullman WA 99164 U.S.A
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164 U.S.A
| | - Nivin Al-Alami
- Water, Energy and Environment Center; The Univ. of Jordan; Amman 11942 Jordan
| | - Byju N. Govindan
- Dept. of Biological Systems Engineering; Washington State Univ; Pullman WA 99164 U.S.A
| | | | - Barbara Rasco
- School of Food Science; Washington State Univ; Pullman WA 99164 U.S.A
| |
Collapse
|
20
|
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
| |
Collapse
|
21
|
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon ( Salmo salar ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|