Bactericidal effects of diluted slightly acidic electrolyzed water in quantitative suspension and cabbage tests. (December 2021)

• Record Type: Journal Article
• Authors: Yoon, So-Ra; Lee, Jae Yung; Yang, Ji-Su; Ha, Ji-Hyoung
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 152(2021)
• Publication Date: 2021-12
• Subjects: Cabbage -- Disinfectant -- Slightly acidic electrolyzed water -- Yersinia enterocolitica; SAEW Slightly acidic electrolyzed water -- EOW Electrolyzed oxidizing water -- VBNC viable but nonculturable; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112291
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Slightly acidic electrolyzed water (SAEW) is an effective disinfectant used to control food poisoning bacteria. In this study, we evaluated the sterilization effect of an SAEW stock solution and 5–90% SAEW solutions, and the potential for bacterial reactivation after disinfection. SAEW stock solution at ACC of 31.2 ± 0.22 mg/L, pH of 5.51 ± 0.01, ORP of 895 ± 6 mV for disinfection effect assessment was used. SAEW at a concentration of 40% resulted in a >6 log reduction in Yersinia enterocolitica in a suspension test and on cabbage. Analysing the bactericidal efficacies of 5–90% SAEW indicated that a concentration of >70% SAEW thoroughly eliminated Y. enterocolitica . Additionally, SAEW-sterilized cabbage was stored at 5 °C, 10 °C, 20 °C, and 30 °C for one week to investigate the resilience of the damaged bacteria. Following the disinfection with 40% SAEW, cabbage must be stored at a low temperature of <10 °C to prevent the regrowth of Y. enterocolitica . The results from this study support the use of >70% SAEW and indicate that the storage temperature of cabbage following the disinfection and washing are important for ensuring food safety. Highlights: Diluted slightly acidic electrolyzed water (SAEW) is an effective disinfectant. The oxidation reduction potential of the SAEW dilution was related to efficacy. SAEW (40%) resulted in a >6 log reduction, and >70% SAEW eliminated Y. enterocolitica. For 40% SAEW, cabbage must be stored at <10 °C to prevent bacterial reactivation.