Antibacterial Activity of Neutral Electrolyzed Water Against Listeria Monocytogenes

Abstract

Inadequate cleaning and disinfection processes in the food industry are major causes of foodborne infections. Therefore, an effective cleaning process is essential for food production areas. Traditional disinfectants in the food industry have side effects like corrosion, irritation, toxicity, and residue problems. Therefore, electrolyzed water has become increasingly popular as an effective disinfectant in the food industry. Neutral electrolyzed water (NEW) contains hypochlorous acid and hypochlorite to effectively inactivate pathogens and has been proven to be stable. Listeria monocytogenes, a common foodborne pathogen, can be found throughout the food production chain in different points and conditions. This study examined the antimicrobial effect of NEW on Listeria monocytogenes at different concentrations, exposure times, and in vitro conditions. To assess the effectiveness of NEW, 0.1 %, 5 %, 10 %, 50 %, and 90 % concentrations were prepared, and the inactivation treatment was carried out for 30, 60, 90, and 120 min at room temperature. The results showed that at concentrations of 10 %, 50 %, and 90 %, the disinfectant significantly reduced the number of Listeria monocytogenes to undetectable levels within 30 minutes. However, about 1 log10 reduction was achieved at 0.1 % concentration in all applied times. This study reveals that NEW is highly effective for inactivating L. monocytogenes and should be used more in the food industry. In conclusion that NEW is a safe, environmentally friendly, and not harmful to food quality alternative to traditional disinfectants in the food industry, and recommended its increased use.