A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods

Afari, George Kwabena; Hung, Yen‐Con

doi:10.1016/j.foodcont.2018.06.009

Cited by 22 publications

(9 citation statements)

References 70 publications

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“…Application of 2.0 or 3.0 µg ozone/g tomato fruit to E. coli O157:H7 and Listeria monocytogenes-contaminated tomatoes resulted in a maximum 1.5 log 10 -cycle reduction for both pathogens following 2-3 h application [16]. Electrolyzed water was assessed to produce reductions of 1.98-2.0 log 10 -cycles in addition to those produced by water washing for pathogens on tomato surfaces, similar to the differences in reductions produced here for the GNP versus CON treatments [17]. Abuladze et al [18] reported a reduction in E. coli O157:H7 numbers on tomato flesh of 95-99% (approximately 1.8-2.0 log 10 -cycles) versus controls when treated with infectious bacteriophages.…”

Section: Discussionmentioning

confidence: 63%

Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Perez-Lewis¹,

Yegin²,

et al. 2022

Microorganisms

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This study determined Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium survival on tomato skins as a function of sanitization treatment, under three differing contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) geraniol (0.5 wt.%) emulsified in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). Experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with a sanitizing treatment applied in between inoculations; and (3) pathogen inoculation followed by sanitizing treatment. Reductions in counts of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these independent/main effects. GNP treatment yielded the greatest reductions in pathogen counts on tomato skins; pathogen survivor counts following GNP treatment were consistently statistically lower than those achieved by HOCl or UG treatments (p < 0.05). GNP treatment provided greatest pathogen reduction under differing conditions of pre- and/or post-harvest cross-contamination, and reduced hygiene-indicating microbes the most of all treatments on non-inoculated samples. Encapsulated geraniol can reduce the risk of pathogen transmission on tomato fruit, reducing food safety hazard risks for tomato consumers.

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Section: Discussionmentioning

confidence: 63%

Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Perez-Lewis¹,

Yegin²,

et al. 2022

Microorganisms

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“…As far as the direct bactericidal effect of EW is concerned, chlorine-based disinfectants have been proven to promote in several bacteria the viable but nonculturable (VBNC) state, a stress condition that determines a reduced cultivability and may lead to overestimation of the immediate impact of any disinfection treatment in terms of microbiological counts ( 39 – 42 ). Moreover, a recent metadata analysis highlighted the lower decontamination capability of EW treatments on muscle meat in comparison with their effects on drier and more-smooth-surfaced foods (eggs and vegetables), regardless of the FCC, time, and temperature of the treatments performed ( 43 ). A lower effectiveness is likely due to the higher protein content of meat exudates, which can act as a protective layer and limit the direct oxidation of surface microbiota ( 27 ).…”

Section: Discussionmentioning

confidence: 99%

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

et al. 2021

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Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.

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“…Organic acids (acetic acid, citric acid, fumaric acid, lactic acid, levulinic acid, malic acid) (Foong-Cunningham et al, 2012;Garg et al, 2016;Koseki, 2014;Koutsoumanis & Skandamis, 2013;Niemira & Fan, 2014;Olmez & Kretzschmar, 2009) Peracetic acid or peroxyacetic acid (Baert et al, 2009;Joshi et al, 2013;Koseki, 2014;Koutsoumanis & Skandamis, 2013;Niemira & Fan, 2014;Olmez & Kretzschmar, 2009) Tartatric acid (Koutsoumanis & Skandamis, 2013) Ozone Ozone (aq. or gas) (Baert et al, 2009;Foong-Cunningham et al, 2012;Garg et al, 2016;Joshi et al, 2013;Koseki, 2014;Murray et al, 2017;Niemira, 2010;Niemira & Fan, 2014;Olmez & Kretzschmar, 2009;Perry & Yousef, 2011) Hydrogen peroxide Hydrogen peroxide (Baert et al, 2009;Foong-Cunningham et al, 2012;Joshi et al, 2013;Koseki, 2014;Olmez & Kretzschmar, 2009) Electrolyzed water Electrolyzed oxidizing water (EOW) -acidic, slightly acidic, neutral, alkaline, e.g., from the use of sodium chloride (Afari & Hung, 2018;Foong-Cunningham et al, 2012;Garg et al, 2016;Joshi et al, 2013;Koseki, 2014;Niemira, 2010 (Warriner & Namvar, 2013) Catonic (quaternary ammonium compou...…”

Section: Vloeren Wanden (1)mentioning

confidence: 99%

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Banach¹,

Hoffmans²,

Asselt³

et al. 2020

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Cleaning and disinfection are used in several steps of the food supply chain to prevent crosscontamination and microbial contamination of the end product. However, the use of cleaning and disinfection agents may result in chemical residues in food products. Therefore, the aim of this research was to gain insight into the active ingredients used as cleaning agents and disinfectants, their efficacy and whether potential residues may result in human health risks. During phase I of this research insights were gained on the active ingredients used in cleaning agents and disinfectants applied in poultry, eggs, leafy vegetables, and sprouts supply chains as example food chains, making use of a literature study, monitoring data, questionnaires and interviews. After this first phase, the second phase of this study focused on the poultry supply chain. An expert study, using questionnaires and interviews, was held in order to get more information on the use and the most important active ingredients for human health risks in cleaning agents. Furthermore, with a literature study, the efficacy of active ingredients (log reduction of pathogens), the possible by-products, and the toxicity of active ingredients was established for disinfectant. Phase I: LegislationOnly chemicals that are registered under Registration, Evaluation, Authorization and restriction of Chemicals (REACH) can be used in cleaning and disinfection products. The regulation of disinfectants within the European Union (EU) is more extensive compared to cleaning agents, as additional safety assessments are explicitly needed for the intended use of the disinfectants(Regulation (EU) No 528/2012 -Biocidal Products Regulation (BPR)). First, European Chemicals Agency (ECHA) performs a safety assessment on the level of solely the active ingredients. Secondly, another safety assessment has to be performed on the complete biocidal product under the responsibility of the Member States.In the Netherlands, the Board for the Authorisation of Plant Protection Products and Biocides (College voor de toelating van gewasbeschermingsmiddelen en biociden -Ctgb) is responsible for the authorisation of disinfectants. The Ctgb evaluates whether the intended use of the product is safe for humans, animals and the environment. Phase I: Cleaning and disinfection in poultry, egg, leafy vegetables and sprouts chainsA literature study, questionnaires and interviews, as well as the Ctgb database were used to establish a long-list of cleaning agents consisting of 37 active ingredients and of disinfection agents consisting of 42 active ingredients possible used for cleaning and disinfection in the Netherlands in poultry, egg, leafy vegetables and sprouts chains. Although a prioritisation of active ingredients in cleaning agents on risk of possible residues in food products was not possible, a long-list of disinfection agents was prioritised into a so-called intermediate list of 18 active ingredients. Disinfectants that were authorised by Ctgb but for which human health risks could not be exclu...

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A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods

Cited by 22 publications

References 70 publications

Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

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