Microbial Control of Fresh Produce using Electrolyzed Water

Koseki, Shigenobu; Isobe, Seiichiro

doi:10.6090/jarq.41.273

Cited by 17 publications

(11 citation statements)

References 51 publications

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“…To overcome these limitations associated with EW, a combination of 2 or more preservative and sanitizing technologies in low quantities could be used. For example, the combination of AEW, AlEW, and mild heat has been shown to have a better bactericidal effect on lettuce than individual treatment (Koseki and others ; Koseki and Isobe ). In another study, Hao and others () investigated the combined sanitizing effects of AlEW and AEW on fresh‐cut cilantro.…”

Section: Hurdle Enhancement Of Ew With Other Treatmentsmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

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Section: Hurdle Enhancement Of Ew With Other Treatmentsmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

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“…EW (also known as electrolyzed oxidizing water), which is also based on hypochlorous acid, has received much attention since its approval by the U.S. Environmental Protection Agency in 2002 (34,45,61). Unlike other chlorine-based sanitizers that must be purchased, the hypochlorous acid found in EW is generated on site during electrolysis of water containing sodium chloride, with an available chlorine level as high as 100 ppm attained at a pH <3.0.…”

mentioning

confidence: 99%

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Wang

Ryser

2014

Journal of Food Protection

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Chemical sanitizers are usually added to dump tank water to minimize cross-contamination during tomato packing. However, the efficacy of sanitizers continues to be questioned. This study assessed the ability of six commonly used sanitizers (40 ppm of peroxyacetic acid, 40 ppm of mixed peracid, 40 ppm of available chlorine alone or acidified to pH 6.0 with citric acid or T-128, and electrolyzed water containing 40 ppm of available chlorine at pH 6.7) to reduce Salmonella on tomatoes, in wash water, and on equipment surfaces using a pilot-scale processing line. Red round tomatoes (11.3 kg) were dip inoculated to contain Salmonella at ∼6 log CFU/g, air dried for 2 h, treated for 2 min in a 3.3-m-long dump tank and then dried on a roller conveyor, with sanitizer-free water serving as the control. Tomato and water samples were collected at 15-s intervals during washing with additional dump tank, water tank, and roller conveyor surface samples collected after washing. All samples were appropriately neutralized, diluted, and surface plated on Trypticase soy agar containing 0.6% yeast extract, 0.05% ferric ammonium citrate, and 0.03% sodium thiosulfate with or without membrane filtration to enumerate Salmonella. All six sanitizer treatments were more efficacious than the water control (P ≤ 0.05), with chlorine plus citric acid yielding the greatest Salmonella reduction on tomatoes (3.1 log CFU/g). After processing, all sanitizer wash solutions contained significantly lower (P ≤ 0.05) levels of Salmonella than the water control (3.0 log CFU/ml). The four chlorine-based sanitizer treatments yielded significantly lower Salmonella populations (P ≤ 0.05) in the wash solution compared with peroxyacetic acid and mixed peracid. After processing with sanitizers, Salmonella populations decreased to nondetectable levels (<0.2 log CFU/100 cm(2) ) on the equipment surfaces.

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“…Given that AcEW immediately becomes inert after contact with organic matter , little residue is retained. Therefore, a practical economic application of AcEW was developed by shortening the duration of final water rinsing, which can take up to 20 min to complete in a traditional CIP procedure with 2% peracetic acid.…”

Section: Resultsmentioning

confidence: 99%

Cleaning in place with onsite-generated electrolysed oxidizing water for water-saving disinfection in breweries

Chen

Chen²,

Yin³

et al. 2012

J. Inst. Brew.

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The use of acid electrolysed water (AcEW) is a relatively new sanitizing technique for brewery equipment. Experiments showed that a 30% AcEW (a free chlorine concentration of above 17 mg/L) was a sufficient and effective alternative to conventional sanitizers such as peracetic acid (2%). On the basis of the results of industrial-scale clean-in-place tests, an effective AcEW-based clean-in-place procedure, which requires only 10 min of cleaning and does not require final water rinsing after sanitation, was established for the bright beer tank.

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Microbial Control of Fresh Produce using Electrolyzed Water

Cited by 17 publications

References 51 publications

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Cleaning in place with onsite-generated electrolysed oxidizing water for water-saving disinfection in breweries

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