Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment

Waters, Brian W.; Tatum, Jessica M.; Hung, Yen‐Con

doi:10.1016/j.jfoodeng.2013.08.027

Cited by 16 publications

(18 citation statements)

References 12 publications

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“…The NEO water was then collected in screw‐cap containers and stored at 4 °C before use. NEO water generated at a pH and free chlorine concentration above desired value was adjusted through the addition of drops of 1 N HCl (Waters and others ) and dilution with deionized (DI) water respectively. The ORP and pH of NEO water were measured using a dual‐channel ACCUMET meter (model AR 50; Fisher Scientific, Pittsburgh, Pa., U.S.A.).…”

Section: Methodsmentioning

confidence: 99%

Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

Afari

Hung

King³

2015

Journal of Food Science

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The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing lettuce for 30 min at 65 rpm led to the greatest reductions, with 4.2 and 5.9 log CFU/g reductions achieved for E. coli O157:H7 and S. Typhimurium respectively on romaine, whereas iceberg lettuce reductions were 3.2 and 4.6 log CFU/g for E. coli O157:H7 and S. Typhimurium respectively. Washing tomatoes for 10 min at 65 rpm achieved reductions greater than 8 and 6 log CFU/tomato on S. Typhimurium and E. coli O157:H7 respectively. All pathogens were completely inactivated in NEO water wash solutions. No detrimental effects on the visual quality of the produce studied were observed under all treatment conditions. Results show the adoption of this washing procedure in food service operations could be useful in ensuring produce safety.

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Section: Methodsmentioning

confidence: 99%

Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

Afari

Hung

King³

2015

Journal of Food Science

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“…The results of the initial and final pH of electrolysed water (EWs) of the present study are characteristic of these types of waters (Forghani & Oh, ; Waters et al ., ). The decrease in pH values of EW after sonication may be caused by the release of the organic matter from knife blades, which was higher in the sweep mode (Table ).…”

Section: Resultsmentioning

confidence: 99%

Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry

Brasil

Menezes

Jacob‐Lopes

et al. 2019

Int J of Food Sci Tech

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Summary This study investigated the effect of the combination of basic electrolysed water (BEW) and slightly acid electrolysed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35 °C. The microbiological counts and the possible changes in the physical structure of the knives were evaluated. The association BEW + SAEW + US, in the sweep mode, provided lower mesophilic, enterobacterial, Staphylococcus aureus and yeast counts when compared to the values recommended by the international legislation. In addition, these conditions removed all organic residues from the knife blades and promoted the highest migration rate of the residues to the US water bath (12.35 mg/L·min), without modifications in the knife blades. Thus, cleaning and sanitation of knives was feasible with the association of BEW + SAEW + US, which could be a useful alternative for the meat industry.

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“…; Waters et al. ). Many studies have also determined that corrosion rates in chlorine‐based sanitizers depends on the chlorine concentration; especially for stainless steel, and that increased chloride concentrations lead to higher rates of corrosion (Waters et al.…”

Section: Introductionmentioning

confidence: 98%

“…Previously, several studies reported that different metals such as stainless steel, carbon steel, aluminum, copper, and dental alloys (Au–Ag–Pd and silver) exhibit high rate of corrosion, as measured by mass loss and surface roughness changes, in acidic media with low pH (<3) (Ayebah and Hung ; Waters et al. ). Furthermore, pH was found to play important role in the corrosion intensity (Tanaka et al.…”

Section: Introductionmentioning

confidence: 99%

“…Although solution components such as chloride ion are an important factor that determine corrosion rates in chloride‐based sanitizers, its role in EAS is still not clear (Waters et al. ). It should be noted that there is a lack of information about corrosion and migration rates of the metal ions from the food containers (cans) in contact with EAS.…”

Section: Introductionmentioning

confidence: 99%

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Effect of electro‐activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn

Liato

Labrie

Benali

et al. 2016

Food Science & Nutrition

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Tinplate cans were used to study if electro‐activated brine solution (EAS) is more corrosive than conventional one by ICP analysis. The results showed different effects of EAS on cans, alone or filled with product. Acidic EAS (pH 2–3) and Redox +900 to +1200 mV highly reacted with the cans. The concentrations of Zn, Fe, and Cu in the solution were 0.028, 28.81, and 0.022 ppm, respectively. No Sn migration was observed in this case. When neutral or acidic chlorine‐free EAS was used, no significant difference was observed in comparison with the corrosivity of standard NaCl brine. Alkaline EAS with pH>10 and negative E (≤−966 mV) did not affect Zn, Fe, and Cu migration. However, it affected tin migration. Nevertheless, it is important to mention that even if some corrosion was observed, it was in the limit of the permitted level of concentration when the cans were filled with a product.

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Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment

Cited by 16 publications

References 12 publications

Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry

Effect of electro‐activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn

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