A novel approach to electroactivation: Designing of an electroactivated reactor to constrain the growth of MDR Salmonella strains by sodium caprylate solutions

Abstract

The present research explored the antimicrobial efficacy of different solutions of the electroactivated salt of organic acid (sodium caprylate) against four multidrug-resistant strains of nontyphoidal Salmonella (Salmonella enterica subsp. arizonae, Salmonella Newport, Salmonella enterica ser. Typhi, Salmonella enterica ser. Paratyphi. The tested solutions were electroactivated in an electrochemical cell with three sections (anodic, central, and cathodic) partitioned by anionic and cationic exchange membranes. Electric current strengths of 100 mA, 150 mA, 200 mA, and 250 mA were applied for a total of 45 minutes. The salt solutions had concentrations of 0.5 M/L, 0.25 M/L, 0.125 M/L, 0.0625 M/L, and 0.0312 M/L. Antibacterial efficacy was tested at three concentrations, i.e., 1%, 3%, and 5%, in which 5% of the solutions showed superior inhibitory activity against all strains. In the course of the whole experimental test, four different membrane locations and solution amounts were investigated. All the current intensities showed the maximum inhibition by sodium caprylate for the MTCC 660. However, in combination with conjugated caprylic acid, its inactivating power was considerably greater. Principally, this study unambiguously showed that electroactivation can create exceptionally reactive organic acids from conjugated salts. These electroactivated solutions have the potential to be effective antimicrobial and sporicidal compounds in the food preparation industry.